u/Easy_Travel_4736

48 hours cold-fermented, used the following recipe (per pizza):
\- 150g Caputo pizza flour
\- 98g water (65% hydration)
\- 3g salt
\- 0,2g yeast

4 tbsp san marzano-tomato sauce
90g dry mozzarella

Used the Unold Enzo pizza oven with the neapolitan setting, 500° top heat and 400° bottom heat.

Pretty happy with the result considering this was my first time using a pizza oven. I think the crust looks fine, but it was a bit compact. Also, the dough was too chewy and the crust couldve been crispier.

Would really appreciate tips and inputs. Thanks in advance! :)