Wasn't sure where a pizza like this should go, so I placed in this category...
Last nights pie, using a Neapolitan dough...wood fired oven with average temp at 850F degrees...I used the following formula for making this:
Final Dough
Amt Bakers %
Flour 24.5ozs 100%
Water 16.5ozs 67.35%
Yeast 0.1ozs 0.41%
Salt 0.5ozs 2.04%
Final Totals 41.6ozs 169.8%
Hydration 67.35%
Dough was prepared with 00 Caputo pizzeria flour, IDY, using a 18 hour counter rise. (Actually 12 hours bulk, and then formed to balls and rested another 6 hours.) Dough was extremely wet, but easy to form and peel.
Topping was Feliipe Berrio Olive Oil brushed on the skin, followed by thin sliced red potatoes (sliced with a mandolin), fresh rosemary, and roasted garlic placed in dollops and sprinkled lightly with sea salt and Parmaggiana Reggiano grated cheese.
I also made a Rosa (ala Chris Bianco at Pizzeria Bianco) using the same dough but didn't have a chance to photograph but I'll get it next time. I found that in such a high temp, I had to refrain from placing the pistachios on the pie til halfway thru the bake, at which time I pulled it back from the oven, dusted it with crushed pistachios and back in it went to finish. Came out very well. There are other threads dealing with the Rosa for various ingredient lists...it had an olive oil base, pistachios, rosemary, and red onion sliced thin in the mandolin, also sprinkled with parm/reg and sea salt.
