Hey pizza lovers, I'm new to posting here on the forum. I've been on here for a while though; lingering and gaining so much knowledge and instruction from reading all of your posts and I finally was able to get some photos of the pizza that I've been making so here goes.
(Big thanks to TXCraig1 for your great threads! I've adopted a lot of your techniques as I've begun to learn the art of true Neapolitan pizza... although I've just barely seen the tip of the iceberg!)
I've been hand mixing my dough using 60% hydration, 3% salt and 1.3% Ischia starter. Dissolving the salt into the water, stirring in the starter, and adding 75% of the flour and kneading until incorporated( less than a minute) and then adding the remaining flour and kneading again(less than a minute). Resting the dough for 10 minutes, then doing a few stretch and folds. Rest for another ten minutes, more stretch and folds. And then repeating that process until the skin is smooth.
Then I'll bulk ferment for 24-28 hours at 65 F and then I'll ball it and go for another 24 hours at 65-70 F. And then a cook time of usually 60 seconds or so...
I've been using 00 flour from Restaurant Depot for most of my pies but the last batch I through in a little KA Bread Flour as an experiment... I wasn't pleased with the results. A little too chewy and not nearly as easy to digest.
My main hurdle that I've been trying to get around is my dough balls losing their structure and spreading too much. I've used plastic tupperwear and that works great... but I want to use a set up and work flow that could be reproduced in a restaurant setting.
(The small pie is my very first pie using Ischia starter. The later ones are several attempts down the road...)
Thanks and Goodnight!