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.