Re: Fermentation: a science-based look suggests RT is better for flavor

Quote from: Yuvalvv on Today at 05:44:55 PMAnd he isn’t even making Neapolitan pizza. He makes Neo-Neapolitan or modern Neapolitan, with high hydration dough, an odd, unnecessary “poolish”, and uses high-gluten American flour as part of his flour mixture. His “soft and crunchy” shtick is highly misleading, as Neapolitan pizza lacks any crispiness and is meant to be 100% soft. Hell, THAT’S WHAT THIS PIZZA IS ALL ABOUT (yes, it’s “crispy” for the first 10 seconds out of the oven, but then loses all traces of crispiness). He has wrongly convinced all his followers that 70% HR is the standard for Neapolitan (or any) pizza (when it should be 58-62%), along with much more nonsense that greatly hinders his followers’ pizza-making skills.

If he is an “ambassador” of Neapolitan pizza, then he’s doing a really poor job.

Well,  you are certainly right that Vito his pizza’s qualify as contemporary and not authentic Neapolitan and that 60% is the amount of water used instead of 70%. But that does n…