Neapolitan Pizza - cheap Ingredients vs expensive Ingredients

I was interested how are cheap ingredients in direct comparison to more expensive ingredients.
The Pizza with the cheap ingredients was very delicious. But in a direct comparison with more expensive ingredients there was a huge difference. The taste of the Pizza with the more expensive toppings was fare better.
This is now more or less because of the tomatoes and the mozzarella. The difference of the dough was not so big.
But as taste is as different as all humans, you should make your own experience.
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List of Ingredients for 3 pizzas with a diameter of 30-33cm
500g Flour Typo 0 or 00 (min. 12% Protein, W260/280)
300g Water (very cold) - 60% Hydration
0.2g dry Yeast or 0.6g fresh Yeast (in Summer at 25 degrees 0,1g dry Yeast or 0.3g fresh Yeast)
15g fine Sea Salt
Working Steps:
Put all ingredients without the salt and beginning with the water into a bowl and mix it up for around 5 minutes.
Then add the salt and increase the kneading speed.
Kneading time around 20 minutes in total.
Make the "Window Test".
Put the dough onto the counter, form a ball and put it into a box or bowl and close it to protect the dough from air. Let it rest for 12 hours at room temperature.
Prepare the Mozzarella, if it is based in salt water. Take the Mozzarella out, cut it into sticks (like French fries), put them into a sieve, cover it and let it drain in the fridge.
After the first 12 hours of leavening time, form 3 balls, 270-280g each.
Put them into a dough ball box, cover the lid and let it raise for additional 12 hours at room temperature, until we bake the pizza.
Pre-heat the oven. With 60% hydration to 480 degrees C.
If you have a Mozzarella which is not in salt water, cut it into sticks. Mozzarella is typically cut into slices and For di Latte is cut into sticks.
Prepare the tomato sauce:
Pour San Marzano tomatoes into a bowl and tear them by hand. Use NO mixer, otherwise you could destroy the seed, and this would build a bitter taste. Per can of tomatoes (400g) 4-5 g salt. Mix it and it is ready. You could also add 5 g of Olive Oil and a few leaves of fresh Basil which are teared.
Shape the pizza by hand.
Tomatoes - Parmesan - Basil - Mozzarella - Olive Oil - any other toppings
Bake the pizza.
After baking add additional Basil.
Everything is related to your taste. You can top your pizza with whatever you like.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen

[@tsarbo]

Thank you for all your great videos! All are very informative and your dough recipes are great, easy to follow and produce great results!
Your 50% biga recipe especially has become my favorite dough!!!
Keep up the great work!