Roman pizza

After a long time I'm making a pizza again :)

I wanted to make Neapolitan and share it with my coworkers, but my home is too far away and it would get cold during the travel. I have a family member close by where I could cook it, but their oven sucks; however they have a nice fireplace so I'm gonna cook it there.

Due to the form factor and having square griddles, I'm gonna bake some roman pizza instead.

I already made some 100% hydration poolish with regular 000 flour and fresh yeast, tomorrow I'll add the rest of the flour, semolina and salt.

It'll have 20% semolina, and be 70% hydrated.

Then, on Saturday morning, I'm breaking up the dough and making like 8 fucking balls.

Ive been craving some good pizza, but the long ferment and the way to bake it right takes so much time and work. I finally got the energy and money to do it, I'm so happy :)