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Have you ever been served pizza with black, charred spots, and wondered if that’s how it is supposed to be, or did the pizza maker just burn it? Well, that’s exactly how Napoletana Pizza should be served. Pizza has a long history of being prepared in a blazing hot wood-fired oven. The charring of the curst is a by-product of baking in these ovens and until recently unachievable in a home oven. The charring adds one of the most complex flavor elements of Napoletana pizza. The best Napoletana pizza should be charred, both on the bottom of the pizza and in a leopard pattern on the crust. It should not be burned though, there is a difference between burned and charred pizza.