Talking about Napoli style pizza for Big Green Egg, etc. Not Tweedy's Poppin' Fresh recipe I've done cold rise, room temp rise, knead, no knead. All Caputo, 50/50 Caputo/AP. Fresh yeast? Dry yeast? What yields the most consistent pies for you? There's a school in LA that teaches Napoli style, but it's about $600 for an all day class.