first post here so don't be too harsh with me.
Yesterday I had my first try at a neapolitanesque Pizza in my small modded electronic Alfredo Oven - the oven is quite similiar to the Ferrari G3 Ovens but with some differences.
Dough was fermented for 48 Hours in the fridge after 2 Hours of bulk fermantation at room temp.
1000 gr Flour (mix of Tre Grazie Italian 00 Flour and German All Purpose Flour Type 550)
62,5 % Hydration
2,7 % Salt
0,4 % fresh yeast
I baked the pie with a stone temp of around 660 °F. Upper heat is a little bit of a problem in the oven but I am slowly getting there and I think I will do further modding a la Sub and Squid from this forum (Reflector and Deflector Mod). Topping was San Marzano, water-packed Mozzarella, fresh Basil.
Taste of the pie was delicious. Really airy and light with a hint of crispiness on the cornice and nice leoparding on the bottom while it still was easily foldable. The Pie's cornice looks a little "pale" in comparision to other pies I see here - how could I improve this apart from having more upper heat? Any technique? I dont want to put sugar or oil in the dough but tried to (VERY lightly) coat the cornice with EVOO. Worked quite nicely. There are even small hints of "leoparding" on the cornice - made me proud like a champ
Compared to the pizzas I baked before in the oven this pie(s) was a giant leap for me though there's still tons of room for improvement.
Also, the topping was a little to soggy for me. I tried to "dry" the mozzarella before baking with kitchen towels but I realize that the San Marzano's had quite some water in them too (but tasted delicious). How can I make them even a little less soggy? Any tips?
Here you go - would love to get some comments...