About my dough:
every day i make the dough, in the morning for the night and in the night for the morning, no cooler (only in the case i want save the dough)
very light dough, long fermentation at natural temperature.
I from Avellino, just out Napoli, i learn from Antonio Starita a Materdei, for me the best in the pizza world, and what i learn from him is the secret about the pizza "HOW STRETCH THE DOUGH BALL"
this is the secret about pizza napoletana
check my website and contact me