I started a dough last night that was somewhere between Ken Forkish's Poolish Pizza Dough and Peter Reinhart's Neo-Neopolitian Dough.
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Not bad. Using AP flour, it was nice and extensible, but I'm not getting as much crunch on the crust as I was when I used a stronger flour. I'm not sure if there is much I can do about that, but I'll keep tinkering.
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Looks delicious.
Love Reinhart's Neo Neapolitain. Bakes up so light, fluffy, and crisp!
It's all I can do to not eat pizza every day.
Way more healthy than the loaded ones we make around here. You're going to live forever eating pizza like that!
Happy baking.
Great looking crust Floyd.
My brother refers to his eating of pizza as "having a slice of life". Says it for me.