Here's a little video of my way to make pizza Neapolitan way.
I would be happy to share with members who possess the same oven as me.
Bakers Pride P22 modified + clay stone oven (biscoto)
Caputo Pizzeria + Criscito
Maturation 22h 18°-19°
Bufala, San Marzano, Ricota, Gorgonzola, Parmesan
Sorry for the google translation, i'm french