Neapolitan pizza: simple in theory, heartbreakingly complex in practice. Flour, water, salt, yeast – sounds easy, right? Then you try to make it. The dough won’t stretch, the sauce is too watery, the crust refuses to puff up like it does in Naples. You stare into the oven, willing the thing to become something edible. It doesn’t. You order a Domino’s.
Michele Pascarella – officially the best pizza maker in the world – knows the struggle. More importantly, he knows how to fix it. His debut cookbook, Napoli on the Road, isn’t just a collection of recipes; it’s a blueprint for how to get Neapolitan pizza right at home, minus the existential crises.
