Greetings all - I've basically been a lurker here, but no more!
I've built an experimental oven that is coal fired and need suggestions for how to formulate my dough. I'd like to cook on Suday (this being Thursday), so I have a bit of time if I need to make the dough in advance for an extended rise.
On the first firing of the oven, the deck temperature was up to 768 F. I only used what I would consider to be a "medium" amount of fuel, so I figure that I can probably get it up another hundred or so degrees. Last weekend I just went to my local market and purchased a dough ball that I'd previously had good results with in my kitchen oven - so figure it was formulated for a 550 F oven. The pizza came out nicely charred on the bottom, but no charring on the top. I imagine that the proper dough should give better results. I'd like to get closer to the Neapolitan style, so I figure I'd be making a classic Neapolitan style dough.
I have 10 lbs. of Tipo Caputo 00 Pizzeria flour just waiting to go... and I also have 10 lbs. of KASL to play around with.... I figure I can have up to 65 hours of fermentation time before I need to cook.
I will just be using Fleishman's Dry Yeast.
Thanks in advance!
I'm sure this has been covered somewhere before, but this site is so big that it's hard for me to find.