I'd like to try my first Neapolitan style this weekend. I've got a brown bag of flour with a label that says:
King Midas Special HA041911, ConAgra Special Premium Baker's Flour.
I've noticed that you all use flour that's 00. Will the flour I have be OK?
Next question - I usually put some warm water in a bowl, toss in some dry yeast, add flour, salt and a cup of sourdough starter that I've had for ten years, then mix it in a Kitchen aid with the paddle until the dough is stuck to the paddle. Then switch to a dough hook and add flour until the dough rolls around the hook in a ball and cleans the side of the mixer bowl, then set the timer for 8 minutes of kneading.
I don't have a scale yet. I'll go buy one today. If I add flour while mixing until the dough stops sliding down the hook and starts "balling up", does that mean the hydration level is right?