I've been making Neapolitan pizza for several years and find myself far down this rabbit hole. I thus wanted to share some pictures from the process as well as the resulting products. Dough is fermented for ~24 hours at room temperature using very small amounts of cake yeast (0.025% based on weight of 5stagioni flour). I use a pluviometer as a "spia", Italian for "spy", to follow the fermentation. The pizza is cooked in an Effeuno P134H electric oven from Italy, which reaches temperatures between 450 and 500 degrees Celsius. The cooking surface is a biscotto di Saputo imported from Naples, which has a very low thermal conductivity (0.3-0.6 W/m-K), so that the bottom of the pie doesn't burn in the ~70 seconds it takes to cook.
