**1. part: Naples-style pizza dough mixed with Dr. Pizza spiral roller at 70% hydration with Casillo flour!**

**Max is here with me! We’re baking again together—hi! And we’ll start with mixing. Did you finish the biga yet? If we have time with the camera, we’ll show it. We’re making a Neapolitan-style pizza dough with this LA8 blend (50% LA8, 50% Laizza 00). It sat out for 24 hours practically at the window. It was in the room for four hours at room temp, then went outside—what do you think at just 8 degrees? So I waited 20 hours outside. Okay, now we’ll feed it into the roller and hydrate it to 70%. We have 5 kg flour and plan to make nine pizzas. We’ll add the ingredients: 33 g salt (more than usual—Cio Lis adds extra flavor!), 15 g active dry yeast (plus 0.75 g now), and 15 g olive oil. Let’s start mixing! I’ll hand it over to Max. I’ve practiced this a lot—we’ve been baking for the hungry. We made 45 pizzas total, sliced 35 for distribution, and gave extra to helpers. So let’s pack it neatly—better this way. First, we’ll insert the biga, and when we baked it, we used about 6 kg flour.**