Re:How to make pizza like a Neapolitan master
by KozmoNau7 on Friday April 24, 2020 @06:38PM
(#22973653)
Specifically this one: https://www.pizzamaking.com/lehmann-nystyle.php
Which should really be called a Roman-style pizza tonde dough, which is the style that was predominantly adopted in NYC.
Perhaps start with the New York style