Thank you so much for all your comments
First of all, sorry, it was a type mistake: 18 hours = 8 hours. I let it 8 hours on the counter before I move it to the fridge for 48 hours
Caputo is meant to be used in high heat and short bake times; 900 degrees and bake time of less than 2 minutes.
This misconception comes up often enough that I think it deserves its own "sticky" on the Neapolitan forum.
I read that and I think it's true.
Jeff Varasano has an opinion that it's even the worse flour to use if your oven is less 800f
Lack of heat is your problem regardless of flour type. Unless your oven has an extremely powerful broiler (and most ovens don't), without significant modifications, a home oven simply can't get hot enough to bake a Neapolitan pizza. Neapolitan hallmarks such as char and tenderness are a direct result of intense heat.
If you are fortunate enough have a sufficiently powerful broiler, you can try this method:
Great info in that topic. I've tried once to put the stone on the top shelf, preheat it for 1 hour, it reached 590f, put the pizza on it, and I got some chars in 2-3 min (not leopard chars though), but the problem was the bottom, it wasn't cooked enough
I think I should give it another try, following Infoodel method
Sorry to read about your poor results. Excellent comments above. I doubt your pizza stone has anything to do with you being unhappy with the pies.
So what could it be?
Do what you are doing but use High Gluten flour add about 1% olive oil to the dough and work towards a NY style pie, you will be much happier until you get a wood fired oven. Point being, you cannot do a Neapolitan Pizza under your current set up.
Just curious, how warm is your refrigerator that when you take it out, you have to let it cool for 2 hours? I know what you meant.
I've tried NY style pie and it was good and easy
My refrigerator is so hot
Your major problems have already been issued above, but I'd like to also mention that 1.5% bakers yeast and an 18hr room ferment plus an additional 48hr fridge ferment should create a completely over-fermented dough. If you're doing a true room temperature ferment with bakers yeast, your % would have to be less than 0.1%
18h was a type error, it's 8h, do you think it's still over fermented? given the room temp is 75f to 80f
Keep in mind that Mohal is using SAY (instant dry yeast) which is concentrated about 3-times over that of compressed yeast, so on a compressed yeast level he is at about 4.5 to 5% compressed yeast, much too high for the type of fermentation he is giving the dough. There is a possibility that the dough is so over fermented that it is becoming slightly acid which inhibits crust color formation (just like it does in sourdough crust production) making it even more important to have the high temperature. With a lower yeast level (about 0.25% IDY) he may find that he can develop at least some crust color and an overall better bake.
Tom Lehmann/The Dough Doctor
As I said earlier, 18hours is a type error, it's 8 hours, do you think I still have to use 0.25 IDY?