- if you find your bottom crust is not crisping up enough, get your stone as hot as it will go - and then before placing your pizza in the oven turn the flame off. Let the pizza cook with the stone heat and air heat for a minute or two, and then turn the flame back on to get that melt and browning on the top.

- an even sprinkle of semolina flour over your bamboo peel will do wonders for helping wet dough slide off easier. It also adds a touch of flavor that I like.

- If someone insists on stretching their own dough, or if they ROLL their dough, make them sign a waiver - or just leave and refuse to cook it. 🙂 I've offended a couple of people, including my wife...oh well.

- make sure your peels are dry when you load a pizza on. If they are wet at all your dough can bond with the water and stick when you try and unload it.

- I've done a ton of doughs and our favorite Neopolitan dough is one that starts with a poolish (see below)

- Weigh your ingredients if you want to get it right

- Take your dough from the fridge about 45 minutes before you plan to cook. You don't want it cold and stiff, but you don't want it to sit out too long and get to room temp either.

Preferment (poolish)
175 g 00 flour Caputo "Pizzeria" is the ideal choice.
175 g Water Lukewarm (80-90F) to jumpstart the yeast.
3 g Honey Or about 1/2 tsp.
1 g Instant Dry Yeast (IDY) This Caputo yeast (linked) is a game changer and makes a world of difference. It's labeled as Active Dry Yeast, but acts as IDY (mixes directly into flour – no activating)

Final Dough
325 g 00 flour
125 g Water Lukewarm (80-90F)
12 g Salt

Instructions
Poolish (Day 1)
In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.

If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).
Add the flour (preferment section only!) and IDY yeast to the bowl of a stand mixer. Next, add the honey and water (preferment section only!), then mix well with hands, or a spoon, until fully incorporated.
Cover with a lid or saran wrap, tightly. Allow to sit at room temperature for 2 hours before placing in the refrigerator for 18-24 hours.

Dough (Day 2)
Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. With the poolish still in the bowl of a stand mixer, add the remaining water (final dough section!) and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour (final dough section!) and salt and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.

Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with a lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Pizza Day (Day 3)
Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.