So I've caught the pizza making bug and want to improve on what I have so far.
I found a Neopolitan recipe online (http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
) which is a no-knead, chilled-ferment dough. Simple enough. I'm cooking it on a stone in a 550 oven (tried to get it hotter and it turns out that the cleaning cycle doesn't work) and frankly it's pretty darn good stuff compared to any other homemade pizza I've attempted.
But I see a lot of mention of various styles of mixing and very precise temperature control for water, dough, fermenting, etc...
So for those who just toss the ingredients into the kitchenaid mixer with a dough hook and go "yup, that water is warm", what's the next step?
I've read a bit about food processors, and not using a dough hook. I suppose that's a matter of preference and knowing what to use and when.
But the temperatures.... water temp is easy enough. But dough temp & fermentation temp, and varying them over the course of a rise? How does one control those things? I can play with the house thermostat and see how it goes, I guess
So are there "tools of the trade" that should be added to the kitchen when making pizza? Got the peel & stone covered of course.