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That is not neapolitan. your sauce clearly is jarred grocery store pizza sauce, mozzarella is grated, the pizza isn't stretched right and it is built on the peel. also there is sauce on the cornicione
How is it so far? I know it's not "technically" the right way to do it, but sometimes "good enough" is good enough. Also, if it doesn't work, you are only out like $30. Too many pissy people in the comments.
Try making the sauce yourself. Big can of cento san marzanos, crush by hand (discard any small tomato peel) put in a pot with the liquid, add fresh basil on the stem (remove after sauteeing for a little), 1 clove crushed garlic (remove after a little), italian seasoning, extra virgin olive oil, a little tomato paste, a tad of sugar or honey, salt to taste. Feel free to add a little bit of chili flakes too.
This is absolutely not how professionals do it. 1. You most likely had a low e coating that was compromised when the seal broke. 2, you did not vacuum the atmosphere out of the sealed unit and replace it with dry air or inert gas. 3. Sealed units are made with butyl adhesive that is 20x stronger than silicone. 4. Your original unit was tape glazed and the overall thickness of the unit+tape is a factor for stop retention. I hope every home owner sees this video, uses your methods, then inevitably calls me and pays me to do it right.
They won't cause most people doing it yourself don't want to spend the cash. They don't care about the details they just want a new glass to cover and see through
Likely not a fermented poolish, or dough, likely not 00. Definitely not the correct ingredients . But yes lets just call anything whatever we want lol. Stupid fucking people
It is not classic neapolitan, but it looks good. I use fresh mozzarella, pepperoni, store bough pizza sauce (Yes, I know, but I don't have a blender), and 60% hydration heapolitan dough with three days fermented.
