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Explainer
The two documents that formally define Neapolitan pizza state the floor and dome temperatures in opposite order. The AVPN puts the cooking surface at 380 to 430°C and the dome at 485°C. The EU regulation puts the floor at 485°C and the dome at 430°C. Below: the full temperature and cook-time chart by style with every figure attributed, plus why your infrared thermometer and your oven's gauge will never agree.
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