So I have had a blackstone at home (along with a kettlepizza) and blackstone at work as for the past few months, I have made a few pies in the one at work but today I feel I was finally able to do a true Neopolitan at home. I didn't have time to use my Sour Dough starter and do a 48hr ferment, so I used used this quick dough recipe
500gr Caputo pizzeria 00 flour
325gr water (65% hydration)
3gr active dry yeast
I didn't kneed it for as long as I usually do in the KA, and when I took it out of the mixer I just do a few folds and balled it up, I must say the dough stretched out much easier than it has in the past, and was able to stretch it all by hand very easily, Would this be a sign of the dough being under-kneeded? Hour Bulk rise, and about an hour balled rise (300g per ball)
For the ingredients:
Sauce: Was made with D.O.P San Marzano tomatoes, discarded the basil leafs and drained the liquid, put through a food mill with the medium plate, added a little salt, and very little cracked pepper to off-set the acidity.
Cheese: Mozzarella Di Bufala from restaurant depot, not sure how many grams the ball I used was.
Basil: Although I usually leave the basil leafs whole, I just bought an herb scissor that I wanted to try so it was finely shredded.
Extra Virgin Olive Oil- Brand was EDDA which I bought a few weeks ago from a store on Arthur Ave in the bronx, although I forgot to take a picture after I drizzled it on the pie.
With all that being said, I hope to use my sour dough starter next time. Friday night is pizza night at work, and I would love to use it then, but temperature control is an issue for the 48 hour ferment, does anyone have an experience with using the starter with a 3-4 hour dough rise, something I can make at work and have it rise at room temperature?
Also.. I hope to purchase a wood fired oven in the next week or so, I have been torn between the pizza party and a forno bravo, I like the cost of the Pizza Party, but I love that forno bravo is more of a traditional brick oven. I am open to recommendations.
Also, would love to hear tips or pointers or constructive criticism about my pizza!
Till Next time!