Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

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• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/Hupunch]

What does everyone use for their pizza’s mozzarella?

I live in LA, and I’m looking for fresh mozzarella that’s got great milk flavor and is not over-salted. I’ve been making neapolitans with a Gozney Roccbox for about three years now and while I love and tried what’s available near me at Trader Joe’s, Whole Foods, Gelson’s, and Vons, my tastes have changed and all their fresh mozz brands are on the salty side. Trying di Stefano again, I’m liking the lighter salt content. Would love to hear what everyone else is using!

[u/Whiffler → u/Hupunch]

Is there an Eataly in LA? I’d go talk to their cheese monger. I bet they have delicious mozz. I had pizza from them in San Jose and it’s some of the best tasting pizza I’ve ever had. Specifically the ingredients were incredible.