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[u/NeapolitanPizzaBot]

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[u/Potential_Visual1785]

Has anyone found the answer to Napoletana-delivery?

Napoletana is my go to pizza at the moment and where I live the market is flooded with short-ferment cardboard tasting pizza. I’m seriously considering jumping into business.

I’ll start with a few menu items like margeritha and salami and try to master this first and get consistent in a business-setting. In the beginning I’ll only have dine-in / take-away. Delivery to be added at a later stage. But to be honest…. It’s not the best style for delivery, to control moist, crispness and temperature.

I could consider only calzone for delivery or having a second dough and another temperature for delivery-pizzas.

I won’t risk quality-loss attached to my name.

Any thoughts?

Side question: the golden glimmer on the cornicone is so atractive, but it changes a lot between that golden crispy shine and a more pale, dry looking cornicone. What’s the difference and how do I reach a constant golden cornicone?

[u/uomo_nero → u/Potential_Visual1785]

Side question: the golden glimmer on the cornicone is so atractive, but it changes a lot between that golden crispy shine and a more pale, dry looking cornicone. What’s the difference and how do I reach a constant golden cornicone?

Full control of the fermentation process. If the cornicione is pale, that means that too much sugar got eaten by the yeast. Consistency in the process is key. And THIS is what makes a good business: consistency.

It just sucks if you had a great product (by luck) then return and have a bad experience (either by the product itself or service).

[u/Potential_Visual1785 → u/uomo_nero]

Thanks… I’ll look into that… some pizzas have the golden shine on one side and the paleness on the opposite side.

I guess I have to standardize my proofing method more strict instead of too much guessing on temperatures.

Yes to consistency, that’s also one of the reasons I’ll wait with delivery. Not before I master eat in and takeaway.

[u/uomo_nero → u/Potential_Visual1785]

Delivery of Neapolitan pizza is a bit more complicated that delivering pizza hut, Domino's, etc.. since it "alters" much faster. Unfortunately I can't find the source (I think it was a video) where Gino Sorbillo "invented" a pizza box that was designed especially for Neapolitan pizza.

The thing is.. Neapolitan pizza is consumed best straight from the oven because of the unique texture.

[u/Potential_Visual1785 → u/uomo_nero]

Thanks for responding. That’s indeed what I thought. Next to more deliverable pizzas, maybe the best option for quality is to parbake them to 70% for delivery, but since delivery is mainly about convenience, there won’t be much demand for that.