neapolitan pizza cooked on ariete oven 919, (experimenting with caputo nuvola)

[u/JayVaper]

let me know what you guys think and how do you think it turned out! this is 65%, but with this flour its only 0, so its really soft and felt like higher hydration when in fact its 65%. also done with poolish 24hr cold fermentation in the fridge :)

[u/Cultural_Physics5866]

Wow, looks good