Had nearly 5 hours of meetings this afternoon with no time to ball tonight’s neapolitan pizza dough, which I haven’t made in a month or two because Iv’e been working on 20" NY styles, but I did get it out off the fridge in time to warm up

so as per, the first one I mindlessy stretched like it was tight and instantly had a razor thin 16" mess I couldn’t even get on a peel

the second one I was “careful” and holed in the oven

the third and fourth I just patted flat and baked and they were OK

noticed a fav new spot (Hi-hat in SF, be warned, a little on the pricey side) uses a lot more sauce than I do, I leaned that way tonight, the fam liked it.

anchovies, mozz, san marzano, olive oil, salt

could have doubled the anchovies