Z,
Since you have been to Naples and sampled their pizza, and since you have a wood-fired oven, Caputo 00 flour, and a couple of good starters on the way, I think you may want to start with the Neapolitan style. However, I will not be the best one to guide you on this style. Since I do not have a high-temperature oven, all of my efforts with 00 flours have been to try to adapt such flours to use in a standard home oven. As you will learn as you read materials posted at the forum, there has to be the proper balance and match between the dough formulation and the oven, principally the thermodynamics aspects of the oven. In my case, I found it necessary to modify basic 00 dough formulations by using lower hydration levels and using thicker doughs to make them work better in my home oven.
Fortunately, we have several members with expertise in using high-temperature ovens to make the Neapolitan style pizza. These include pizzanapoletana (Marco) and Bill/SFNM, both of whom have extensive experience with high-temperature wood fired ovens and have posted widely on the subject, and Jeff Varasano and scott r, both of whom have extensive experience with 00 flours and Neapolitan style pizzas baked in their modified home ovens. It pays to read what these four members say about Neapolitan style pizzas and high oven temperatures. And, if you are interested in achieving the most authentic Neapolitan style, I would read all of Marco’s posts, as I have done several times. Each time I have done this, I have had a few “ah-ha” epiphanies. Marco is the quintessential expert on the Neapolitan style. Much of what I learned from Marco on that style evolved over time, including occasional missteps, and is embodied in this thread:
http://www.pizzamaking.com/forum/index.php/topic,986.msg8806.html#msg8806.
The above said, you may want to take a look at Bill/SFNM’s basic dough formulation starting at Reply 11 at
http://www.pizzamaking.com/forum/index.php/topic,3601.msg30576.html#msg30576. You might want to keep in mind that Bill is in New Mexico at high elevations so your results may not exactly replicate his where you are at 1400 ft. But, with some experience, I think you should come reasonably close. For background purposes, you might also find it useful to read the Tampa Fe thread at
http://www.pizzamaking.com/forum/index.php/topic,2951.msg25282.html#msg25282. My preferred technique for making 00 doughs is stated in another thread devoted to Caputo 00 doughs using natural preferments, at Reply 94 at
http://www.pizzamaking.com/forum/index.php/topic,986.msg25807.html#msg25807.
Until you activate the starters that are on their way to your place, and you have gotten them to the point of usability, there are other 00 dough formulations that you might consider that call for using commercial yeast. Or you can try a NY style. If you choose to go that route for now and you can describe the characteristics of the NY style that you favor, in terms of crust thickness, crust sweetness, rim size, etc., we should be able to find a NY style dough formulation for you to try.
Peter
