Cold and Dark Session 🌙 💨 (Result in the comments…)

Here’s my latest Neapolitan-style pizza session! I made three pies on a cold, dark night using a 65% hydration dough with a ~48-hour cold ferment. Started with a Margherita, followed by a Pepperoni, and wrapped up with a Marinara because I ran out of fresh mozzarella 😂.

Sauce:
– Hand-crushed San Marzano tomatoes + sea salt

All pies got a sprinkle of freshly grated pecorino romano and a drizzle of EVOO. The pepperoni and marinara also had a touch of oregano.

The one in the video is the Margherita, but it’s tough to see the final result since it was so dark — so I posted all the finished pizzas in the first comment.

Cheers! 🍕🔥