Hi, I'm new here and just bought a Blackstone oven which is arriving Monday. I have done a fair amount of pizza baking in my home oven (preheating oven to 550 and then turning on the broiler when I put the pie in) but my dough recipes have been based on weight and not bakers percentages which are a new thing for me to learn. I typically use KAAP. I have some vital wheat gluten on hand as well. I am hoping for a Neapolitan-ish pizza.
I really drooled over Craig's method and photos but that is something I will strive for in the long term. In the meantime could I get some suggestions for a good dough to start with?