Yes, the DOUGH IS DEFECTIVE, therefore not optimal for pizza napoletana production, and teh results is defective. It is becoming a standard here that all admiring and I am opointing out that there are defective in that dough that can be seen by that results.
The comment about the ovens I represent was ONLY that they help enphasise the opposite dough and the microleoparding, I am not talking about other producers etc, as the oven can sometime hide or hempasise good and bad things.
What is more some time there are handling defects, or occasional defective doughs batches even in the best pizzeria.
The problem is that when those example are shown on this forums, everyone thinks this is actually a good thing to achieve. I have never before made a comment as it would be again good advice that some people does not appreciate...
Cornicione, some knowledge of PIZZAMAKING in a professional environment, and baking science and technology is that basis of identifying such a defect by watching at pictures. On the contrary, I have recently often seen pictures from Japanese pizzeria, that shows great doughs with perfectly distributed microspots. This has nothing to do with my business interest in Forno Napoletano, but as you sems to know better, can you tell us why these large blisters may occur (when largely distributed on the final pizza, not the odds ones), why this is not a defect and why we should all instead aiming at producing such a thing?
Many thanks and regards
