I can only imagine, but this little electric device is a good learning tool, it's not so easy to get the leoparding and the texture right, you got to earn it.
No I don't want to make it my job, it's just a good hobby, I like to cook a lot.
I do not know if there is a real authentic pizzeria in the area, it was not long ago since I was interested in the Neapolitan pizza.
We've got an era of mass immigration of Italians in Belgium after the Second World War, Belgium lacked manpower for its coal, its metallurgical industries, its quarries of coal, so we've got TONS of restaurants, specialized grocery store. . .
I like Strong Trappist beer, Westmalle Tripel
, Chimay bleue
, Rochefort Trappistes 10
Divella pizza Flour (W220-240)
50g salt / liter )
0.25g fresh yeast for 1 liter
rise: 27h in bulk@18°C 22 hours in balls @ 22°C
stone @t 840°F baking time: 1.10min
I'm still not happy with the cooking time, Next step: do a paint job on my rusty old ML Napoli from 1994 and put a more large and powerfull compatible circular heating element, 1600W should do it.