Pizza Debut

Hi all! I’ve learned so much from this board the last few years. Wanted to share recent success. Have spent the last month trying to replicate some of the better pizzas I’ve had – Bar on 38th in Tokyo (75%) ; Lucali (60%).

Various flours – Petra 0102 HP for the Tokyo to get the cornicione with spidering, blend of Petra and Caputo for Mark’s low hydration dough.

Tomatoes using Miracolo Di San Genaro and Casa Marazzo

Fior Di Latte making my own with thermophilic starter day of and buffalo from campania felix.

All cooked on a Gozney arc XL.

Hope yall like!