Made Neapolitan-style pizza for the second time. I did a lot of reading beforehand and I’m really happy with the result for only my second try. Baked on a pizza stone on a Broil King Baron 590 grill at around 330°C. The dough had 62% hydration, bulk-fermented overnight, then rested for 5 hours at room temperature in ball form. It turned out very delicious.
by No-Kick6136