Anyone who knows me knows my love affair with pizza. Lately I have been delving into the Napolitano style, made famous by Anthony Mangieri, a New York transplant to San Francisco. Missing his actual presence here, scouring the forums has provided lots of information on how to make similar pizza and I have been playing with my dough, so far flour, hydration and pure "lievito naturale," otherwise known as leavening.
In addition, I'm adapting the familiar style, commonly known as "al taglio," "Roman," or "pan style." Gabriele Bonci is the master of the latter at his Rome-based Pizzarium. Now I am about to venture into making his pizza using his widley publicized formula, but with just lievito naturale.
Here's my latest pizza, dough, finished and just being produced.
Whole wheat lievito naturale
Bonci style teglio dough innoculation process!