I've been lurking around in the Neopolitain, General, and Newbie forums for a little while now. I've received a lot of very helpful information which has led me to a pretty good pizza. Being the perfectionist that I am, however, I'm still trying to iron out one last issue: The "non-crustiness" of the center of my pies. During a thread in the Neopolitain forum, someone suggested that perhaps I have a NY style pizza and that I should be asking the folks in this forum instead.
Here's my recipe and my workflow (makes 6 14" pies). I should mention that I'm using a Bosch Universal mixer for the dough and a WFO as my cooking vessel.
2.2 pounds Caputo 00 flour
1.7g active dry yeast
14g kosher salt
600g water (150g warm for yeast, 450g cold)
1. Dissolve the yeast in 150g of warm water. Let it sit for 3-5 minutes.
2. Pour yeast mixture in mixer bowl.
3. Pour remaining 450g water in bowl.
4. Add flour and salt to bowl.
5. Mix until combined; then let sit for 20 minutes.
6. Mix on low for 15 minutes.
7. Take dough out of mixing bowl and put in a different lightly oiled bowl. Cover with plastic wrap and let sit for 1 hour.
8. Lightly grease proofing vessels with olive oil.
9. Make six 260g dough balls and put into individual proofing containers.
10. Put proofing vessels into refrigerator for 36-48 hours.
11. Take vessels out 2 hours before the balls.
12. Stretch dough into 14" skins. Top and cook in a 750-degree (floor)/950-degree (dome) wood fired oven.
I'm really not looking for a label for my pizza. I'm guessing it's going to be a hybrid of a couple different styles. Basically, I want a pizza that's fairly thin with a puffy crust and a crunchy bottom all around. Like I said, I'm almost there...I just need to get the center a bit crunchier.
Also, although I really hate to start over from scratch, I'm wondering if I don't need the 00 Caputo flour for the type of pizza I'm looking to make. Obviously it would be much more convenient (and less expensive) if I could go to the regular grocery store for my flour instead of the specialty Italian market. But if it's going to make a better pizza, I'm all for it.
I've uploaded a few pictures in case it's helpful.