It was an ok class. It definitely gives some good insights and she does home cooking so all authentic neopalitan methods but the ovens were commercial electric so pizza came out crispy and some had to cook morethan 10 min.
Two interesting points
1) She added good amount of yeast so she got the bulk rise which doubled the ball in 2 hrs and after balling, 1 hr time, there was good rise.
2) She said caputo 00 flour is really good but 5 times expensive and is over rated. She uses central milling organic AF from costco and it really was like 00.