Thanks Matt. That's what I was thinking about. Focaccia di Ricco. Norma I was also interested to see how thin I could stretch this NP dough b/c I had made it by hand.
Thanks Parallei. I appreciate it.
Chau, your neapolitan pizzas look GREAT!! CONGRATS!!
what flour did u use, and fermentation ? love the color!!
Thanks John and Andre. Here's what I did...
BTW the cherry tomato pie in the first post is 223gm baked up to almost 12".
Flour blend 90/10 00/hg. Next time I'll skip on the 10% hg. The 00 is caputo pizzeria flour.
CY 0.01% which ended up being 1/8th of 0.25gm CY for a 24h RT ferment
-dissolve salt and CY in filtered room temp water.
-dump all of flour in and mix by hand squeezing flour between fingers until all flour is mixed in fairly well. A bit over a minute.
-cover and rest for 30m. S&F's several times, then kneaded with palms for 1min. Rested another 10m, and kneaded for about 45seconds or so.
-covered and allow to rest at room temp 75F until next morning (14hours later).
-dough had risen maybe 25% or so. It was somewhat aerated and very soft.
-divided and balled tightly.
-Proofed at RT until bake time which was around 530p.