Yesterday it was the third time of baking in my new WFO, and also the third try of real neapolitan pizzas.
They were the best yet, and I made 2 changes:
1: I had heat in both sides of the oven, and also in the back. The pie below baked in only 82 seconds, which is the shortest bake I have ever tried.
However, I use ALOT of wood....
2: I used 58% water, instead of 63% which I tried the first two tries. Thanks to TXCraig1 for inspiration.
I am pretty happy in general, however, I would like nicer leoparding. How?