After 4 or 5 months of only making pizza in teglia, I have finally returned back to my loved neapolitan. Here is a capricciosa with no olives (had ran out).
Simple process, 24hrs in total, 18hrs bulk proof at controlled temperature and 6 hours balled at room temperature. 73% hydration, direct dough. No fancy recipe/process, just simple and straight to the point.
by ilsasta1988