Hey a fellow needs to start somewhere.....This evening I did a couple of pies using Peter Reinhart's Napoletana dough recipe (more or less). 100% KAAP flour, 67% water, 0.5% IDY and 1.5% salt. The two 10-inch pies had a TF of about 0.1 and did 24 hours in the fridge.
What a change from the KASL NY style dough! And I thought I was used to wet dough. I managed to get them stretched, but a few repairs were needed. I wouldnít recommend this dough for anyoneís first time attempt at pizza dough. The dough didnít brown well in a 550 deg oven. The first came out O.K., but there wasnít really enough heat left for the second to do well. I liked the more tender crust, quite a bit actually. Iíd really like to pursue this style, but Iím afraid I donít have the HEAT. Maybe some sugar to help with the browning?
Pizza below is fresh mozzarella, and a simple sauce made with 6-1, garlic powder, basil, oregano, black pepper and tarragon (thanks Red November). The sauce was great.