My best try so far at the Neapolitan Margherita

I came back again to the rabbit hole of cooking great pizzas at home, and after two weeks of trying stuff yesterday I got this neapolitan style margherita which I’m quite proud of 🙂

Sorry I didn’t take more photos of it, I was starving hahaha baked on a regular home oven, using a pizza stone. 65% hydration, 24h fermentation time on the fridge.

Big hugs to all the pizza lovers here!! Happy to be part of this community