Hi Craig & the rest of the Neo Family
Everytime I look for Pizzanogrophy, I come to the Neo Section and sure to find some appetizing pies. I have made attempts previously on Neo Style pie, namely Raquel by pftaylor but I wasn't able to get as close to the way his looks like and lets not even go into the taste factor - it was disastrous to say the least. I've come to realise that maybe I've taken the wrong approach and what was glaring me right in the face everytime I come to the Neo Section always bypassed me and that's Craigs Neo Style - so simple.
What I found interesting on Craigs threads was that there were attempts with KAAP & I may be mistaken but I also remember reading some attempts with KABF although I can't seem to find the posts
. I'm having a Pizza Day in the week to come and the main theme is NY Style however I thought whilst the oven is up and running - why not try out some Neo Style - it is the Ferrari of Pizza Styles in my opinion
None the less, I have Bread Flour with a protein content of 13.1 as well as All Purpose Flour with a protein content of 11.8%. I would like to make an attempt with both flours to see which one is superior to the other - I can't get my hands on Caputo here in SA but maybe one day I will and be sure to try it out as that's probably the most superior flour for Neo Style.
1. I'd like to find out what is the best Formula you've developed for using both All Purpose flour and Bread Flour before moving over to Caputo Only?
2. I don't have a culture so IDY it's going to be
3. How long should I bake for since I've seen bake times of 60 secs and below. Last time I attempted Raquel, I passed well over 3 minutes and I found the Pizza still wasn't looking right but by the time I removed it from my Oven, it was a leathery mess.
Thanks and look forward to hearing back