My quest to cook a great neapolitan pizza is progressing:

- Dough iteration 5: still not happy with it, testing more fermentation. 62% hydratation. 

- Owen: what an updgrade the Gozney Roccbox is! Cooking in less than two minutes

- Tomato sauce: using San Marzano D.O.P.

- Mozzarella: week point, still need to get something better.