This is the one. Bar none

Julian Sisofo's Favorite Neapolitan recipe: https://youtu.be/ColMkOE1hxY?si=t4959Q8_hLE2OoUq

After an additional 24 hours at cold temperature, and then 4 hours at room temperature at 71f.. this is the one.

There's no turning back. Outrageous taste with a slight chewiness from the biga sweet taste with perfect crisp from the Poolish.

Cooked at 950-1000f with 15 second turns in the Gozney Roccbox low flame.

Stretched the dough in a combination of 00 pizzeria flour, rice flour and semolina, 1/3 each.

Everything included in the photos as well as the recipe.