Has anyone tried the recipe that is recommended by GM for their Nepolitan Hearth Flour?
Interesting that it is a cold fermented neapolitan and the salt is at 2.25% (both seem to be unusual based on my readings here).
Neapolitan-Style Pizza Dough
Gold Medal® Neapolitan Flour
Salt (Sea Salt, Fine grind)
Place water into mixer bowl along with the salt and mix with dough hook for 2 minutes on low speed or until dissolved.
Add flour and yeast, then mix on low speed for 2 minutes. Check bowl characteristics**.
Continue mixing for 8 minutes on low speed.
Remove dough from bowl and allow to rest for 15 - 30 minutes (keep dough covered to prevent drying).
Divide and round dough into desired portions.
Place dough balls into tote or on sheet pans lightly coated with vegetable oil or flour. Cover dough balls and refrigerate.
Remove dough from refrigerator and allow dough to warm to room temperature for approximately 60-90 minutes or until 60ºF minimum.
*Temper water to achieve a finished dough temperature of 78-82ºF.
** Bowl Characteristics: At about 2 minutes the dough should be releasing from the sides of the bowl but still be sticking to the bottom. If it is too wet and sticking to the bottom, add a little more flour. If the dough is too dry and clinging only to the hook, add more water.