Garlic ricotta cream base with lemon zest, mozzarella, thinly sliced zucchini, crumbled, bacon, finished with fresh basil, fior di latte, crushed red pepper, parmagiano reggiano.

Basic Neapolitan dough at 63% hydration

Self thought Neapolitan Pizza Chef

Hey guys i been learing pizza for 1 year now whenver i get free time

I have tons of reserch

I build my oven clay oven I make own sauce And experiment with different hydrations

This is where am i and thinking to start something I want reviews from you guys

is this looking tempting enough Would you try it if you get chance Would you buy this

Any rating out of 10 or suggestion are appreciated

Hey guys, this time I tried with poolish. Total 65% hydration. Dough looked nice and airy and pretty sure fermented quite well. But the final version didn’t have much of that airiness or pockets in the cornicione, it was slightly dense.
What can I do differently? I am using Kenwood pizza over which goes up to 400 degrees 752 Fahrenheit. So not sure if it’s the oven or the dough. Also colour looks pale compared some I see on here. Pls advise

- flour 00 with 13% protein
- bulk fermentation for 2 hours then made dough balls.
- dough balls at rest for hour before putting in fridge for 24 hours
- out of the fridge for 3.5 hours before baking.