I appreciate the information you put sooo much.
I have read so much I kinda get lost, I got everything ready to start trying making pizza napoletana.
I am a bbq guy, brisket, ribs and all that stuff. :d
got a pizza party oven
and soon I will make my own culture.
for now I just have a IDY or ADY.
I live in a hot area but I have a cooled rooms and the temp in there is constant to about 75 f.
considering that temp fact.
what should I start with ?
like how much percentage I might need for the yeast.
how long to ferment the dough in bulk and in balls?