---
source: mastodon
date: 2025-07-19 01:57:50.90 +00
title: "Mastodon post from July 19, 2025, 114877416793684411"
post_uri: https://mastodon.social/users/gravely/statuses/114877416793684411
post_id: 114877416793684411
tags:
  - mastodon
descendants:
- 114877435848810689
---
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


![an irregular shaped Neapolitan pizza on a stainless steel 12” plate, topped mostly with red tomato sauce, eight white circles of mozzarella, and four anchovy filets](./114877435224424388.jpeg)

![close up of a slice of pizza, the crust is consistently one mm of bubbles thick](./114877435564235299.jpeg)