After trying a bunch of dough recipes, giving up then trying again with results from just edible to almost good I now know how much I don't know and need help.
In a perfect world I would love to be able to make thin wood fired crisp pizza with a bit of chew that you can hold at the edge and does not flop over. Little burnt spots with basic even minimal toppings, fresh mozzarella ,tomato, basil or some meat. That may or may not be exactly round in shape.
I figured I would say what kind of pizza I like and what equipment I have and someone could point me in the right direction. Because my current method, which is actually no method at all but more like trying the same wrong thing over and over needs help. And after research it seems better to start over right than try to adapt what I have tried.
Anyway, i have an electric home oven @500° max temp, 16 inch round pizza stone. That i would like to cook on from start to finish. I normally ferment my bread dough in a plastic 6qt round food storage container with a lid, in the fridge or out on a warm counter etc. I mix by hand or with a Danish dough whisk. And knead by hand.Right now I measure by volume however this has finally pushed me over the edge and I will be measuring by weight soon. I use active or instant dry yeast , King Arthur AP flour , Morton or Diamond kosher salt, tap water ,evoo, and a wood peel.
Sometimes I will make dough a day ahead and ferment long and slow or in the morning for use in the late afternoon.
I realize I am not going to get the Neapolitan 800° pizza so I'm wondering what are my best options to get as close to that with what I have?
Dough styles I rather stay away from are thick bread like dough or ones that have a giant puffy crust/ handle or edge , sry not sure the proper term, I'm looking for the outer edge to be only slightly thicker than the rest if the pie. Hope I am explaining that correctly .
Please excuse the long post or typos it has been brewing for a while and typed out on my phone.
Thanks for any advise anyone can give