Did you already check the following sources?
* [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
* Recent [Q/D Threads](https://www.reddit.com/r/neapolitanpizza/search?q=flair_name%3A%22QUESTION%2FDISCUSSION%22&restrict_sr=1)
* [Beginner’s Guide](https://www.reddit.com/r/neapolitanpizza/comments/14lbyb2/rneapolitanpizza_beginners_guide/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
* [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
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).
by NeapolitanPizzaBot
