Made my first Neapolitan this past weekend and although it did not turned out extremely bad, I have a few questions that I'm hoping some of you can answer.
100% Caputo 00 Chef's Flour
1.4% ishia starter
24 hour bulk fermentation, 24 hour balled fermentation. Fermented in cooler with frozen water bottle inside, changed bottle every 12 hours (Craig's method).
Cooked on Blackstone at around 800 degrees Fahrenheit (lower stone temp) for 90 seconds
Few problems I would like to address:
Even though I decided to go a bit low on hydration with 60%, the dough still came out very soft. When stretching the balls I had to be very careful because of how soft the dough felt.
Should I just go lower on hydration? I do live in an extremely humid area so I'm not sure if this is a factor that would affect hydration.
And even though I fermented in a cooler using Craig's method, I did not have an actual thermometer to measure the exact temperature at all times and outside temperature was quite hot.
Could the changes in temperature may have caused the softness in my dough?
I fermented the dough balls in stack-able stainless steel round containers like the ones used on some pizzerias and lightly oiled the insides of the containers before putting the balls in. However, the dough stuck really badly to the bottom of the containers which, affected the roundness of my pizza.
Not sure if I should oil the containers more liberally, wouldn't too much oil affect the outcome while cooking the pizza?
For those of you who use a Blackstone, how do you maintain consistency in the oven's temperature once you reach the desired temperature? It seemed like it gradually went up pretty fast and even after lowering the flame the temperature to low kept going up which made me worry about the bottom stone getting too hot.
I've tried to post some pictures, not sure if I did it correctly so hopefully they show up.