After getting my sample bag of GM Neapolitan last month, I got around to trying it out. This is a White Pizza - Garlic with olive oil, Parmesan and thinly sliced tomatoes. 62% hydration, 3% sea salt, Ischia starter. 42 hour room temperature rise. WFO deck 830F. Ceiling 1050F with active flame overlap.
As soon as it came out of the DLX, I knew this was a winner. Soft, smooth and silky. I am so stoked about this flour. Hopefully GFS will be able to get this for me on a regular basis.