wrote a very long post but the browser canceled it. Just to say that I really love this topic, and this week tried my first "Nearlypolitan" in home oven with pizza stone, 2 hours pre-heating, 20 mins broiler cycle, only broiler cooking. I tried also to follow some advices from a very kind user of this forum - thanks!
Here's what I did:
500g Flour (plain organic, not 00 unfortunately)
1g yeast (dried)
First part - dough fermented (covered) for 12 hours
Balls fermented for 7 hours
1. The dough was too wet and was sticky. I think I overfermented the balls, they were spreading a lot, but did not want to alter the first try. This resulted in the pizza breaking while putting on the stone... well, it happens!
2. Oven at 500F for 2 hours with pizza stone, then moved stone under the grill (2 inches), turned it on the grill, then put the pizza on the stone
3. Cooked in 4 mins - No leoparding, very small browning. the pizza stayed yellowish, with a very small leoparding on the back. The taste was ok but not great. Bubbles were present but not big empty spaces (which I wish to achieve!)
Mistakes I'll fix next weekend:
1. Different dough formula. I want to try to keep all the proportions in place but go for a 56% hydration (that actually depends on what flour I'll find, I've used a standard organic plain flour because I did not manage to find anything else).
2. I've used "passata" because I had no time for shopping. Next time I'll use italian San Marzano tomatoes and will create my own sauce.
3. Will reduce the amount of space between the grill and the pizza, and will put a "block" 1 inches under the stone to create a mini-oven inside the oven to keep the temp up. I'm waiting to receive my Infrared thermometer, so I will be more precise on the temperature.
Hope next time to have a better pic, and to reduce the cooking time to 2 mins...
Here's the pic. All suggestions accepted, but before here's my next-step list:
00 Caputo flour (or similar)
organic sea salt
live yeast (or Criscito, but I have to learn how to create it - do you have any recipe?)
My aim is to have a good home-oven pizza, with all the limitations!
I'm sorry to post this bad image of a badly pizza, but I hope to improve with your help!
Thanks for all your suggestions!