That said, I am disappointed to report that Forno Magico is no longer magical. They stopped salting the oven floor or rotating the pie, and the eggs were sloppily bunched. The dough was dry; it was like they\u2019d never had a good pizza. They\u2019re only heating the oven to 498, not the 905 recommended by the Associazione Verace Pizza Napoletana<\/a>. It was edible but not a delight, as you can see here.<\/p>\n\n\n\n I hope they rediscover the art of firing pizzas they started with. They\u2019re charging over $20 for it, so plenty of margin for fuel. It would also serve customers much faster! I\u2019ll keep searching for great pizzas in other airports.<\/p>\n\n\n\n If you have a Gozney<\/a> or Ooni<\/a> at home (highly recommended!), try making a breakfast pizza. My friend Chris Young<\/a> recommends this dough recipe<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" One of my favorite travel hacks is finding the Neapolitan pizza oven in the airport, as there\u2019s nothing quite like a fresh pizza sizzling on your plate. At Houston Intercontinental, which I know like the back of my hand, there was a divine experience at the C Gate nexus at Forno Magico, especially in the … Continue reading Bacon Egg Cheese<\/span> ![\"\"](\"https:\/\/i0.wp.com\/ma.tt\/files\/2026\/01\/IMG_1386-1024x789.jpeg?resize=604%2C465&quality=89&ssl=1\")
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