Made some Neapolitan-style pizzas yesterday and they came out great! Dough was a 48h cold ferment (65% hydration, 3% salt, IDY) with a couple hours at room temp before baking.
Kept the sauce super simple — just hand-crushed San Marzano tomatoes + salt. Then a drizzle of Tuscan EVOO and a sprinkle of pecorino romano on all of them.
Most were classic margherita style with fresh mozz, but I also threw in some pepperoni and even one with salami. All of them turned out legit tasty — airy crust, nice little leopard spots, and that salty kick from the pecorino.
by Impossible-Care6283
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Perfection