Years ago I some how stumbled on what authentic Neopolitan style pizza was. The type cooked in clay ovens running close to 1000F and the kind most Italians would shun you for eating without a fork and knife. So off an on over the years I've tried various ways to come up with a method of coming close to this at home. I hadn't taken the plunge into buying a Big Green Egg ceramic cooker, but heard it could get up to 900F+ .. I've tried it on an offset smoker by loading the box with coal. I've made various attempts at home and just never got very close. Until tonight. Recently because I have taken back up an interest in baking bread, I bought a book called Flour Salt Water Yeast. I'll do a review on it when I've had more time to work through it. However, the author also wrote a followup specifically on pizza called "The Elements of Pizza". The tag line for the book is "Unlocking the Secrets to World-Class Pies at Home" and I have to say.. it is spot on. Using a simple recipe for dough.. just flour salt water and a tiny bit of yeast.. this dough can be made same day and comes out beautifully. It starts with a 2 hour fermentation at room temp. before dividing the dough into 3 balls and then leaving them for a second fermentation at room temp for 6 hours. After that you can hold it for four hours at room temp, or refrigerate for use the next day. I ended up making the one pizza and have the other two balls now in the refrigerator. I just wanted to share what I considered a success because it has taken so long to get to this point. The author uses clever techniques and knowledge of dough hydration etc. to accomplish what I can say is every bit as good as a clay fired pizza. For instance, the dough and sauce is pre-baked for 4 minutes, then removed and the fresh mozzarella added before baking another minute and then using the broiler you finish it to get that intense heat/char effect that cooking at over 900F typically yields. My first effort: And the crumb of the crust: I'm very excited! I need to get a wooden peel because the aluminum one I have has a nasty habit of attempting to completely sabotage my efforts at the last minute by sticking.. no matter how much flour or corn meal I use. Looking forward to so many topping possibilities now, and of course pizza nights with friends and family!