The Master of the Flame: Why the d.o.c Bake is Different
- docgmktg
- 7 hours ago
- 1 min read
The 800°F Secret
At our new home in Marina One, the heart of our kitchen is our specialized stone oven. To create a true Neapolitan masterpiece, we don’t just "cook"—we flash-sear. By hitting temperatures of up to 800°F (or 427°C), we trigger a transformation known as the "Oven Spring."
The Artisan Balance
While tradition loves a 90-second bake, a d.o.c pizzaiolo knows that true perfection can’t be rushed by a stopwatch. We manually monitor the flame to protect the integrity of our premium toppings. Whether it’s creamy buffalo mozzarella or savory artisanal meats, we calibrate the heat so the base gets its signature char while the toppings stay vibrant and succulent.
The Result: Light & Airy
This high-heat method does more than just cook; it creates a crust that is remarkably light and easy on the stomach. It’s the reason you can enjoy a full d.o.c pizza and still feel energized for the rest of your day in the CBD.
Coming Soon: Now that you know how we bake it, do you know how to spot a "perfect" pie? Read our guide on the 3 Pillars of Neapolitan Pizza.
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