The real Pizza Napoli

Mutti Polpa, Cento anchovies, olives.
Recipe:
20% Caputo Nuvola Super
20% Caputo Americana
60% Caputo Pizzeria
Poolish & Biga hybrid dough 100% pre-ferment.
Poolish 150g/150g + 0.5g Ady
Biga 300g/150g + 0.5 Ady
Sat at room temperature for 12 hours, then refrigerated for 24 hours.

Next day mixed, and added 12.5g of sea salt. Refreshed with 1g fresh yeast & 15g water.
Balled up and rested 2hrs room temp & 24hrs fridge
70% final hydration

Took out 2hrs prior to cooking.
Baked in Gozney Roccbox at 800f for 90 seconds total with a few turns every 20 seconds or so.

Absolutely outrageous.