My maiden voyage into NP was a bit of a disappointment. First pie nearly a complete failure when pie wouldn't come off peel. The sauce was almost the consistency of water and soaked quickly threw thin dough which then made it nearly impossible to launch. I've launched wet NY dough for years but this is a different animal. I had to resort to lifting it with spatulas and getting some semolina underneath. So first pie a bit misshapen but tasted OK. Second pie went way better once I stretched the dough i hit it in the bench flour again then putt on my peel. once on the peel i worked quickly as to not let it sit long on peel, this one launched much better.
beside launch issue I have the following concerns that i would love feed back on.
1: Sauce was one can Cento whole peeled run threw coarse food mill, it was like water, is that the way its supposed to be? Should have I drained liquid prior to milling? I've never eaten a Neapolitan pizza, not even a poor example so besides pictures i don't have much to go on.
2: I did not achieve much oven spring, it was a bit doughy. cooked on 770* F deck with 950* F ceiling with highly active live fire, they were finished around 1min 45 sec. I used 4% stater and no yeast, i posted a pic showing dough after 22hrs at 68*F. I then put it in Refridge and removed 1 1/2 hrs prior to launch. Did I maybe not let it rise enough? Stater issues? I'll post pics of pie two.