#Pizza dough like anything takes practice. The first thing you’ll notice is ingredients are key. Don’t skimp on the flour and yeast! A good Italian 00 flour is your best friend. The best I’ve found is Caputo. They call themselves the “Mill of Naples” for a reason! They slowly grind the wheat (No additives just wheat) which doesn’t damage the starch and protein. It’s soft and light which creates the perfect texture and airy thin crust that makes a #Neapolitan Pizza THE best yo

I’m consistently disappointed in the quality of the delivery #pizza I get. It’s probably because I hold it to a higher standard than I should. My favorite place to get a pie is in Flagstaff, Arizona. It’s a 2 1/2 hour drive to either of the two #Pizzicletta locations so sometimes I make a weekend of it just for pizza 😜 Thats a bit of a haul so enter the Ooni Fyra Pizza Oven! I’ve made pizza before on my Big Green Egg but it doesn’t quite cook it like a true pizza oven can an