Cooking a great authentic neapolitan pizza (Update 2)

My quest to cook a great neapolitan pizza is progressing:

- Dough iteration 5: still not happy with it, testing more fermentation. 62% hydratation. 

- Owen: what an updgrade the Gozney Roccbox is! Cooking in less than two minutes

- Tomato sauce: using San Marzano D.O.P.

- Mozzarella: week point, still need to get something better.

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My first attempt to master the neapolitan pizza making. I managed to buy Caputo 00 flower, vesubian tomatoes and use a stone to cook it. This first iteration was ok. Now I would like to improve the fermentation process. #pizzatarian