I’ve gone on record multiple times to say that Calgary is experiencing a golden age of pizza, with great versions of a multitude of different styles available all over the city. While New York (or at least, “New York-ish”) pizza has dominated much of the local pizza chatter as of late, we should also be paying attention to the granddaddy of all modern pizzas: the Neapolitan pizza.

Neapolitan pizza — made in the style popularized in Naples, Italy — is serious business. At its most basic, a Neapolitan pie should be the size of a large plate, thin in the centre and puffy around the edges, cooked in a wood-fired oven for a little over a minute, and topped relatively simply. It may sound easy, but perfecting this type of pizza and achieving the right balance of chewiness and crispness in the c

See Full Page