Hello guys, these are some pizzas I made with my G3 Ferrari modified oven in the last months. I emproved my
technique and experience about doughs. During these tests I used Caputo Pizzeria, Caputo Gialla, Mulino Marino flour, from 12 to 24 h maturation/fermentation (just room temperature, no fridge), high hydration, cooking time about 60-70 seconds. My inspiration is Ciro Salvo, I think the best neapolitan pizzaiolo we can find nowadays.