I make a pizza every Friday. A couple issues back, Cooks Illustrated[1] had a recipe for neapolitan style pizza. Being Cooks Illo, it was a high effort show stopper one--it used a tangzhong to help reduce the needed hydration they tried introducing to compensate for using a regular oven, for one thing--but it had Interesting Techniques, as always--using the broiler to push oven temps higher than they can normally be set, specific shaping... I took the technique and skipped the dough and ended up here:
I couldn't fully adhere to the shaping process with the dough I usually use but it still returned a pretty round crust!
which, btw, is excellent--get your library to subscribe if you don't wanna accumulate them ↩︎