%% Category::<h1><span class="material-symbols-outlined">join_right</span> </h1> %% <h1><span class="material-symbols-outlined">join_right</span>Neapolitanish Thoughts. </h1> Created: Wed, Jul 16th 2025 ## A collection of conclusions. And areas that should be followed up, either by way of further research, or by testing a new dough. - The last few tests have been revolving around fats and I have found that using a lot will result in extra crispy pizzas, but the volume will be affected. No fat at all actually resulted in a softer but more voluminous pizza. It's important to keep in mind that there are other factors and ingredients that play a role in this area. - It might be time to start really focusing on fermentation times and temperatures in relation to the amount of leavening in a formula, including the defrost method, as this element seems to have a big impact on the final result. - What the pizza is topped with can have a considerable impact on final result as well. For instance, whether you put the sauce on, if at all, before it bakes. Does the weight and temperature affect the crumb, texture or volume in general? #verify - When feeding the starter close to when the batch is being made, it seems that the fermentation rate is accelerated, which makes perfect sense, but is this a new juggling act between the two forms of leavening that can affect the final result in a significant way? #verify