Long life and decanted into vacuum packs!

I went through a stage a few years ago. I simply wanted to make the very best pizza i have ever tasted at home. Focus on authentic Neapolitan pizza with a few sideways distractions. Wanted to get back to my pizzas! The problem is it's a great supper dish. To make the authentic base you have to slow develop the dough from poolish/biga so I have a shelf in the fridge with small bowls of dough, and a pizza oven that gives me the required 450 to 500 degrees. Always have some mushrooms, mozzarella balls, and tomato. Pizza in 60 to 90 seconds.

You can try all the toppings but plain Neapolitan pizza can't be beaten. I don't seem to get fed up with them. In fact I'm currentyl spending all day thinking about them.

I think i'll go and make one .....