I'm a long time reader and fan of this blog and have used it to inform my pizza making, but this is my first ever post.
After experimenting for a while this is the best attempt yet at making a neapolitan style pie in my domestic oven - unmodified apart from a $20 pizza stone.
Dough was made using strong white bread flour, 60% hydration, 24hr bulk ferment, 6hr balls. Bake time was approx 5 or 6 minutes.
Still a long way to go but thought I'd share.
