Have been reading over the Pizza Napoletana thread and it is utterly fascinating with such superb information. Thanks to all you guys for this.
I am currently trying to reproduce some Neapolitan style pizzas. Moramarco farina di grano tenero tipo 00 flour is what is available to me. The problem i came across was that my edges just did not puff up. They were just flat, lifeless.
I used the foll recipe:
560 gm water, room temp
0.2gm instant dry yeast
28 gm salt
Let the water and flour hydrate for 60 odd mins after which I added the yeast and salt which was mixed with about 30 gm water (from the 560). Kneaded this by hand for about 12 minutes until I was happy with the consistency. I seem to have developed the gluten quite well as you can almost see my hand in the pic below. I immediately balled it into about 250gm balls and controlled fermentation at 25 degrees centigrade for 3 hours. After this I took it to my warmer kitchen, atleast 30 degrees for about half hour before I started opening them.
The dough handled very well, however I had some difficulty removing it from the tray (it was sticking). I opened the dough using the slap technique and created a rim. I cooked this in a 375 degree oven for about 2:30 seconds (no top heating element, though I feel that wont change outcome of not puffing up). Did I not let it proof enough? Would this affect the outcome so drastically? Yesterday evening I made another batch like this and was trying to do a long fermentation at room temperature (22 degrees) using same recipe and morning when I woke up it was over the top fermented
. At 1 am before sleeping they looked fine even though they had spread quite a bit in the tray. Perhaps I should have seen it coming.
Opposed to this I have made a another batch of dough (cold fermented for 2 days) , NY style, which had AP flour, gluten and pizza improvers and oil added to the mix. Using the same technique and oven temperature I got really nice results.
I am slightly perplexed, would be glad if someone can point out where I am going wrong. Something which struck me just now could be that my flour (00)is nearly a year old but it has been refrigerated.