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Supafly36
65% hydration. Although my scale may be a bit uncalibrated as it seemed a bit dry this time around. I used King Arthur 00 flour. Not bad. Prefer the red Caputo. Instant yeast direct dough. I feel I learned a lot through the years and I’m starting to get somewhere with my pizzas.
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Hello /u/Supafly36!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
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65% hydration. Although my scale may be a bit uncalibrated as it seemed a bit dry this time around. I used King Arthur 00 flour. Not bad. Prefer the red Caputo. Instant yeast direct dough. I feel I learned a lot through the years and I’m starting to get somewhere with my pizzas.
Staged a little photo shoot!