My attempt at a Neapolitan Pizza in my home oven (with 00 red Caputo & poolish)

Here is my attempt at a Neapolitan Pizza in my home oven. I have a double profile oven. I used two pizza stones, both ovens, and metalworks pizza trays.

Had it not been for the need to use the broiler, they would’ve gone straight to the stone on parchment paper. But, alas, the broiler was needed, so, that’s that. Or perhaps I will go without the trays and with parchment for the par bake part, and forego the parchment for the 2nd pass, since the dough will have some rigidity by then.

Poolish was 300gr of red Caputo 00, 300ml of flour, 5 grams of yeast (Paneangeli: “Lievito Per Pane”) and 5 grams of honey.

Activated for an hour on the counter, then covered and left in fridge overnight.

This morning, added 135 grams of flour, and 15 grams of salt, worked it in for about 10 minutes, balled it, and covered for another 30minutes.

Started both ovens at 550 at that point.

After 30minutes, tightened the dough, rolled it in a bit of olive oil, and left it to rise for a solid 2 hours. (My fridge is REALLY cold, or …