FAQ — Urban Pizzas
Thin walls, thin steel, thick patience.
Can I do Neapolitan in a 250°C apartment oven?
Honestly: chase crisp with honest constraints—parbake, smaller pies, and steel discipline—not broiler panic.
Scaling recipes?
Weight scales better than cups for repeatability.
Best flour?
Depends on schedule and oven—try one change at a time.
Yeast amounts?
Time can substitute for quantity if temperature is controlled.