Ken Forkish came from bread. You can taste it: a crust with a little chew and a lot of fire, toppings that stay out of the way. The Margherita and the soppressata are the standing orders.
Portland has a dozen good ovens now. This is the one a lot of them grew up on.
From this board
Award winning
From Google
Google reviews
Public reviews on Google — not written by a neighbor on this board.
Read the latest public reviews on Google — we don’t copy them into our cellar.
Open Google reviewsBake this style at home
The flour, oven, and steel this style actually uses.
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Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
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Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Pies in this style
DoughEditorOoni Pizza Dough
By The Slice Guy
62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.
ItalianPizza Marinara
From Naples
Tomato, garlic, oregano, oil. No cheese. The oldest pie still on a Naples menu.
DoughEditorNeapolitan 00 Dough
By The Slice Guy
Soft 00, long ferment, a rim that can leopard. The Naples dough.
NeapolitanSunday Margherita
From Raffaele Esposito
Tomato, mozzarella, basil — the pie that taught the world what pizza wanted to be.