Just to let everyone know, thank you so much for the feedback! You guys are awesome!
Also, I changed the first post in this thread and Id really appreciate if you read it and let me know how you feel in regards to the post, I would love the feedback.
dellavecchia, I saw a couple pics of your pies and they look incredible! I overlooked the recipe and after learning how to use the percentages I saw the recipe Mascoli uses has 59% hydration which is lower than what Ive been testing out, so I will def try a small batch of this soon and give it a go. Thanks for writing the technique for me too, this is a little different from what I have done currently so its def worth a go!
Etheil, thanks for the feedback man! Your recipe has 62% hydration which is similar to what Ive been working with, and Ive also read that less fresh yeast is better especially for colder rooms and a longer rise period. But, you only use like half a gram of yeast which is very hard to weigh out, which I see you noted I might have to eyeball, and thats completely understandable. Hopefully one day I can get good enough to do that haha. I will write about my last batch near the end of this post so you can see what my latest trial is.
Alex, I use Caputo 00 and Fresh yeast. No starter. You use a starter and fresh yeast?! Wow, maybe you made a typo or, I dont know.. It also says 3 cups of flour using about a tablespoon of fresh yeast.. 1 Tbs of fresh yeast = 9.35g (I googled "How many grams in a tablespoon of fresh yeast" and got this answer in a conversion chart) If 3 cups of flour = 11.25Ibs and youre using around 9g of yeast + a starter... I would love to see how your dough looks, because it must blow up like a hot air balloon... Wow, your dough must be ready in like 10 min with that much yeast activity. Yet again, Im not sure if this was a typo or If Im misunderstanding something, but according to most recipes Ive looked at, theres no where near this much yeast in the dough. I used about 14Ibs of flour in my last batch with only 2.8g of fresh yeast, and even that much yeast seems to be pushing it after reading so much on this forum. But yet again, theres more for me to learn and also, what works for you could be delicious! Im sure your pizzas are tasty!!
thezaman & buceriasdon, I use fine sea salt, but Ive read that kosher isnt bad for pizza and some of the people on the forum use kosher from what Ive looked at. Id love to know a good salt to use! Any suggestions?
What Ive been up to lately... Well, I made a half batch of the Roberto Caporuscio recipe, which is...
3.75 pounds Tipo "00" flour
1 liter warm water
0.1 ounce fresh yeast
2.1 ounces salt
I just halved the recipe and mixed and kneaded it the normal way I used to do it before really researching anything, and the outcome was nice! For me at least.. It was the first official step in the direction I wanted to be heading toward. It was the first time my pies had leoparding and a nice puffy crust around the edge. I still need to fully understand how to push out the dough balls correctly. I read somewhere that you could practice the slapping technique with a damp towel, which sounds like a great idea and when I found out where I read about that I will make note of who wrote it and credit them of course. Anywho, my first batch of neapolitans using a recipe where decent for sure. By the way, I only hand mix because I cant afford a mixer right now, unless someone knows a good mixer thats not to costly! Any suggestions?
I made the same recipe last night, but I made a full batch. After watching all of Pizzaiolo Pasquale's videos (the japanese guy) I got so many questions answered from watching his hand mixing videos!
I followed all of his steps, even when he mixed in a pinch of flour with the fresh yeast before he started the dough; which was unusual to me, because I remember seeing most people dissolve the yeast into water, but, I wanted to give it a shot! I mixed in a majority of the flour until it didnt mix anymore and then I hand kneaded it using my knuckles just like he did. I let it sit in bulk for an hour at room temp and I had an incredibly soft dough... It was so smooth and I was so happy! I made balls about 250-270g just so see which ones I would like more, I know the standard for the neapolitan is 250g but Omid told me Da Michele probably uses 270-280g and I would love to make a pizza that mimics what they do! After I balled them I put some flour on the bottom of a couple containers (I dont want to use any oil and I remember seeing pictures of Da Michele dough balls sitting on top of flour; so I wanted to try that out) and currently the balls are sitting at room temperature. I havent learned much about this process of how long the balls should sit for. Its odd because I watched some videos and a lot of people put there dough balls in the fridge after they let it bulk rise, but some guys on the forum do everything at room temperature.. Any body have any thoughts they would like to share with me on this? Because Im still confused about it.. But, yesterday with my first test dough I put a couple balls in the fridge and 1 sat at room temperature the whole time before the bake, and my favorite one was the room temperature pizza.. So Idk if it was just odds or what, but Im sure theres explanations.. Anywho, now I will wait.. And research and learn in the process! I would love for you guys to keep posting feedback and by my next bake I promise I will have pictures up!
Thanks so much guys! And please let me know your feelings on my first post that I edited!