Category Archives: neapolitan

September pizza from my wood-fired oven – the tricks I’ve learned by trial and error

Posted on September 20, 2015 by

I’ve been experimenting with my wood-fired oven for nearly a year, on and off, and in the last few months I’ve been working on my dough.  The key breakthrough was moving away from 70% hydrated dough down to 55% hydration, … Continue reading →

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