Another attempt at making a Neapolitan pizza, though this time round instead of square. Mom’s homemade ditalini pasta made a perfect complement.
This was another reminder to myself on how challenging making a good pizza is. Or maybe it’s the dough which is the most challenging? The result was decent, but not what you’d expect from a Neapolitan pizza.
Notes for next time
- Try rolling the dough out to be thinner. If the dough is too thick it may not fully cook or cook unevenly
- Make sure there’s enough mozzarella chesse from the same batch. The dissimilarly colored cheese is from using two different brands of mozzarella cheese. I ran out of one and had to use another
- Use less sause next time. Too much sauce make the pizza dough soggy on the surface