Hi all, thanks for your replies!
Im Stevie I gave you the Keste clone recipe on the WFO forum did you try it?
stevie . . yea i tried the keste clone but i didn't have much success with it
, i'm not sure if i did something wrong though tbh as it seemed to be a very dry dough, however i did you strong bread flour instead of 00 so not sure if that made a difference? i'm going to give it another shot with 00 and i'll let you know!
i have since picked up some sainsburys 00 flour and it has improved the dough i've been making! its made the dough more elastic and better to stretch i was having tearing issues before using bread or AP flour!
Here is how I do it: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html
More than just the recipe, it talks about the workflow, what I want to see in the new and fermented dough, and how I hold it at a temperature below room but not cold (as in the fridge - which I would encourage you to avoid unless you need to do so for reasons of timing).
You might want to start with a 24 hour room temperature dough. For purposes of discussion, I'd define room temperature as roughly 60-80F. Here is one of my favorites: http://www.pizzamaking.com/forum/index.php/topic,21730.0.html. I don't have good access to cake yeast, so I've swapped IDY at 0.03% with good results. Here is a yeast conversion table: http://www.theartisan.net/convert_yeast_two.htm Personally, I prefer about 2.8% salt in my Neapolitan dough, so I upped the salt as well.
Less than 24 hours (room temp) and you won't have much flavor, and it will be tougher to get loeparding and an open crumb. To get similar flavor will days several days in the fridge.
thanks TX i've read through your posts before and hope to eventually get up to your standard, your pies look stunning
! i'm going to have a look through the 24 hour room temp dough you suggested and try that to get me going! what hydration would you suggest is good for a beginner? i had a go at the reinheart 'neo' neapolitan dough before i got hold of any 00 flour, it was quite hard to work with and was quite soupy i think because bread flour doesn't absorb the water aswell as 00 , i think the hydration on that dough is 70 odd%, though it was hard to work with it gave me a good oven spring and produced a half decent pizza, do you get a better spring and crust from a wetter dough? also how much %IDY should i be using for and long ferment as i dont want to much activity right? does 00 flour stretch better at fridge temp than room temp?
again thanks to everyone for the replies atm i'm just trying to find a fairly simple recipe i can reproduce consistantly than produces a decent oven spring! also i noticed that 00 flour doesn't seem to char as fast as AP or strong bread flour allowing higher oven temps and faster bake times!
top and bottom shots of one of my first pies don't be too harsh i'm still learning