As mentioned in the subject, I made a couple of Neapolitan pies tonight for the first time in a few months. I usually cook pies in the 700s and I guess you would call them Neo-Neapolitans or Elite NY or something like that.
Anyway, I would appreciate some feedback and pointers so I can improve next time.
The dough was Caputo 00, 64% hydration, 2.8% salt, 10% Starter. It was mixed by hand and bulk fermented for 12 hours, divided and then fermented another 12. It was kept at a temperature of about 64 degrees until the last hour for a little warmup.
I did not measure the floor temperature when I launched but I think it was in the high 800s and I had a very busy fire going. Both cooked in 70 seconds.
My own comments:
- a little too much char on the bottom. It distracted from the overall flavor. I guess I should have gotten it off the floor a little sooner.
- a little more sauce next time
- the cheese did not melt (whole foods store brand) as much as I would have wanted it too. I am not sure what to do about that to change things. Maybe another brand?
Overall very good, but my usual pies are better. So, I need to improve here.......
I welcome help here.