Pizza Interlude // 48-hour naturally-leavened dough, 60g caciocavallo, 65g fresh mozzarella, 65g homemade pomodoro sauce (recipe on @ChicEats minus the basil), and then finished with (not pictured) sea salt, homemade chili oil (also on the blog) fresh oregano which should have been baked in, and freshly grated Red Cow parm. An attempt at Roberta's Famous Original. Would definitely make this again with a couple tweaks. // Baking Notes: I’m no expert, but I’ve been taking notes and a couple that stand out are... 1) Ingredient ratios are critical. I've made a number of pies with quality ingredients that were subpar from a flavor perspective because the ratios were off. It's helpful to find some cookbooks that are specific when it comes to quantities, then you can riff off of that. I frequently reference the cookbooks from @robertaspizza and Gjelina, the former being a bit more granular with measurements. 2) The final rest after shaping is key. It should feel like gravity is doing much of the work when you stretch the pie skin out. My rest for this pizza was 2 1/2 hours.