Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make another pie to see how the dough performs at 48 hours.
This was a 255 gram ball. While the dough was fantastic, I stretched it a little thin. This pie was cooked at 850F for probably around 90-120 seconds.