As some of you know, I've been in pursuit of a wood-fire-oven-like experience on the egg. Yesterday was my best effort. Texture and flavor were pretty much spot on.
Pizzas were cooked at stone temp of 700+ with dome of 800+. Dough is 65% hydration, sourdough starter, tipo 00 flour, 48 hour ferment (36 hours at 65*, 12 hours at 75*).
**I call it Neo-Neapolitan because real NP is cooked on a WFO.