Three shots from last night's "super moon". The 200mm lens isn't enough for moon shots, but not bad anyways.
Vegetable seller seen at Istanbul, Turkey.
So, some more testing has been done. I finally got the Caputo 00 flour, the one they use to make Neapolitan style pizza. It is lovely, and way easier to handle when compared to the local flour I find here in Bogota. It must have a higher protein %; the elasticity improved and shaping/opening the ball for baking is better. The Weber needed some tweaking too. I had to improve the temperature (more coal and wood) and now, the pies are starting to look nice (notice the "leoparding" on the white pie).
Next steps: improve shaping (although as long as it tastes good, I dont really care about a round shape) and pizza rotation, this becomes a problem with such high temps (850-900ºF), if you dont rotate it soon enough, the borders get burned. Taste improved a lot too, faster baking = more tender crust, and it really is all about the crust. In the pictures you can see a modified/fake Stracciatella and the classic napolitana. Till next time, and merry christmas to all.