During a recent trip to San Francisco my son mentioned that he liked one of the Neapolitan pizzas we tried. Despite having little experience with this type of pizza, I promised I'd try to make him one when we got back.
This was a 63%H, 3.5% Ischia, 2.5% salt, Central Milling 00N Organic Flour dough - 36 bulk 61-63F, 12 ball 61-63F.
The dough was very good. Easy to handle, nice fermentation, great flavor. Blackstone baking technique could certainly use some refining - this was 800F for about 80 seconds with some doming, shuffling, etc.
Milled Cento sauce w/ Calab chili oil, Rosa Grande Pepperoni, Jalapeño, Pecorino, EVOO, Buffalo Mozz. (Thanks Craig!)