How to make pizza like a Neapolitan master
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;)<p>The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Agerola is slightly drier than Mozzarella, therefore producing less liquid in the oven, and also costs less), and I find that pizza done according to the Neapolitan recipe loses much when using a different kind of cheese.<p>A pet peeve of mine is that many recipes, while getting most of it right, use instant yeast; an important part of Neapolitan pizza is the slow dough rise using very little amounts of yeast, that should take from a minimum of 7/8 hours to an entire day or more (of course by storing it in a fridge).