Newbie on this thread Want to try to make a Neapolitan. Still getting there for the NY style but would love to experience and make the naples famous
I saw you mentioning about different red caputo flours. If there are multiple, does 00 red caputo work for neapolitan or is there a specific in 00 itself that I need to buy?
Will 24 hr day ferment good for this or should I follow the 48 hr one ? I also see no ADY or IDY, so do I need to prep the fully active yeast or borrow it? I also saw 40-45F of water. Isnt that too cold for yeast?
Appreciate your responses.
Any of those flours will work. The odds of you seeing Caputo Renforzato whichcomes in the 25kg red bag are probably slim. You might find Caputo Chef's Flour which comes in a 1kg red bag. The one I prefer is Caputo Pizzeria which comes in a 25kg blue bag. Sometimes you can find it repacked in smaller bags or sold in bulk. There are other '00' flours that will work as well.
For 24 hours, I would use 0.06% IDY and probably do all 24 hours in balls. For 48 hours, I'd use 0.025% and do 24 hours in bulk and 24 hours in balls. In both cases, I'd keep the dough around 60F the whole time. You can use this table to help find other starting places: http://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933
I do use cold water as you noted. The method described in this thread using a tiny quantity of yeast and extended fermentation at room temperature is not the easiest way to make dough. It will require experimentation and tweaking to get it to come out the way you want it.
If you have never had Neapolitan pizza, you might first find a Neapolitan pizzeria and go try it so that you know what is the target you are trying to replicate. If "Bay area" on your profile means San Francisco, you will have no problem finding a good place to try.