What the saying? First steps to recovery are to realize you have a problem "I'm a pizza making addict". So now the road to un-covery. I have been making pizza at home on a full rack sized stone for 10+ years with very good results with 2hr preheats @ 550* F. Slow fermented dough in refridge for 1 to 5 days "3-4 days is my fav" using high-gluten flour, salt, water and yeast. I have read a lot here, there and everywhere and now want to go to the next level.
My first thought after reading Jeff Varazono's page was to by-pass my oven lock but wife said call insurance Co. first
Then I began building my own wood fired brick oven that was just completed last week after 2 summers of sweat, back aches and sometimes swear words. I started cooking in it late last summer and threw this summer. Since it seemed like I was always working on it, I didn't have the time to put the effort I needed to into expanding my dough horizons to match my oven's abilities. Here I am now with a Ferrari and I'm going to church and back in it once a week and never going above the speed limit.
My pies out of my WFO are very good, living where I live now they are better than anything that can be bought here. Problem is, I grew up in NJ where great pizza was everywhere, De Lucia's in Raritan NJ my fav. My dough works well at 67% hydration, floor temps 650-750 and ceiling 900-1000F. Last week I tried a recipe change suggested to me by a fellow Forno Bravo member to try a version of a Reinhart dough "he frustrates me because his book recommends one thing and his web site another??. This pie was very good and even a little better than my usual. Dough, 2 day cold ferm, it had 2% olive oil & 2% honey added at I think 60ish % hyd. Loved it but I'm still searching for the holly grail which I know is different for everyone but I'd really like to produce a amazing Neapolitan pizza . I want Jesus or any other visionary to appear before me and say "my son, the secret to the Holly Grail Pizza is......." . I know probably better than anyone that it's not practical request, but hey?
Here is the more sane request, replies from people cooking with a live fire and their amazing dough recipes including dough and oven techniques. That's not asking much is it? I just ordered today a few pounds of Caputo 00 flour, I've worked with 00 once a long time before I had my WFO and all I can recall is using 50/50 Hi-Gluten and 00. My memory tells me when shaping the dough that it was extremely soft and pliable even to where it was hard to keep from stretching to the floor, that's all I can remember? .
Please help, I want to get to where the Ferrari is breaking the law and getting a reputation.