'The Duke' in September 2012.
We're revisiting Duca's Neapolitan Pizza
in Wednesday's Indy
, so it's interesting that today Eater would unveil this 4,500-word opus to the creator of the north-side restaurant's sexy pizza oven, one of only a handful in the state.
Here's what we wrote in our 2012 review
Apparently one of three in Colorado, the imported 9,000-pound Stefano Ferrara Napoli, a luxurious bit of domed craftsmanship in the Neapolitan-pizza world, stands in the middle of an open kitchen. Assembled brick-by-brick over a week and a half, now covered in blue and orange tiles and branded with "The Duke" in square, capital letters, it tops out at around 1,000 degrees; meaning the 11-inch pizzas cook in about 90 seconds.
And here's Eater:
"Stefano Ferrara is the man who hand-builds the domed brick ovens that are a point of pride for pizzerias," writes Amy McKeever. "And pizza-makers have been willing to drop some serious money on a Stefano Ferrara oven: a mobile 120-centimeter diameter oven starts at 6,500 euros ($9,042), while a fixed (built on-site) oven of the same size starts at 12,000 euros ($16,693)."
for the rest of the interesting piece, and look for our short revisit to Duca's on Wednesday.