For some time I have had a passion for pizza, I like to prepare the dough, I see a lot of video so that I can improve the quality of my product. The goal is to achieve a good level and approach me as much as possible to Neapolitan pizza. Very difficult undertaking for those who like but in life it makes a different profession, but I enjoy a lot, and this is very important.
A few days ago I also bought the refractory stone, to better simulate a wood oven or in any case an oven similar to that of pizzerias. You have to heat the stone well in the oven and then lay the pizza and wait for cooking. I prepared a dough with leavening at 48 hours, for the first time, and my expectations were quite high ... all too much 😁
The result was not the best, I must still improve some salient points such as cooking (the Mon base was still perfectly cooked) and I have to better spread the pizza and make it thinner and more crunchy!
Ad maiora!
