maybe peter can put the link here.
The link to Jeff's recipe page can also be found at the website for Jeff's planned new restaurant, at http://www.varasanos.com/PizzaRecipe.htm
. However, for a basic Neapolitan dough formulation that can be used with either a natural starer (or, Crisceto, as pizzanapoletana calls it) or with commercial yeast (fresh yeast in this case), see Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,1415.msg12915.html#msg12915
. If cold fermentation is to be used, then the formulation will have to be adjusted to accommodate that mode of fermentation. There are also other Neapolitan style dough formulations scattered throughout the forum, using either room temperature fermentation or cold fermentation.
Also, to answer the question specifically raised by mdenny, as noted at Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,2951.msg25328.html#msg25328
, the rated absorption value for the Caputo 00 Pizzeria flour is around 55-57%. However, I think that most people would consider that range to be too low, and that something closer to 60% is a better hydration figure to use. It is possible to go above 65% hydration, but that would be more of a "winter" value in Naples (because of the strictly room temperature fermentation) and in the context of using a very high temperature oven as is generally used in Naples. Also, using a higher hydration value for the Caputo 00 Pizzeria flour will make the dough highly extensible and too "wet" for most people to handle.