I was trying to wait it out, but it's been over 24 hours.

I just got a new wood/gas fired pizza oven (Pizzelo, 16"). I've gotten pretty good at NY style in my home oven, so it was time to up my game and take on real deal Neapolitan.

This is 100% sourdough at 66% hydration, topped with a sauce of little more than straight San Marzano tomatoes, topped with fresh mozzarella and grated Parmesan, a drizzle of olive oil and garnished with fresh basil leaf. Fired at ~900F (480C), bakes in about 90 terrifying seconds, as expected.

It's a challenge to keep it from burning, one which I have not quite mastered, but the flavor is already out of this world!