Burrata Margherita in my Gozney Arc

Made a 60% hydration Neapolitan pizza in my Gozney Arc this week. Recipe is as follows:

1000g Caputo Nuvola flour (purple Caputo for airy crusts, HUGE fan over blue!)
600g water
30g salt
0.2 instant dry yeast

Mix water with yeast; dissolve. Mix in 500g flour, and mix for 1-2 minutes. Add in rest of flour and knead for ~10 minutes. Add in salt, and knead for an additional ~3-5 minutes. Bulk ferment for 16 hours; portion into 250g dough balls and cold ferment in fridge overnight. Take out ~6 hours before bake. Launched at about 900 degrees.

Toppings are:

– San Marzano tomatoes
– Parmigiano Reggiano
– Fresh basil
– EVOO
– Small amount of fior di latte (before bake)
– Generous amount of stracciatella (after bake)

Took about 60 seconds in the oven, and was a huge hit with the pizza party.