I've been having some great success with a number of the recipes on this site, and would now like to try a Neapolitan. I need a recommendation, not just on ingredients, but more specifically on the steps (starters, bigas, autolyze, etc, etc).
I've read and re-read Varasano's page a number of times, and think I get the gist of it. I do have to admit, I find the specific "procedure" of Jeff's page a little hard to follow (being new to this), and I don't have any sourdough starter yeast. I will probably order some at some point soon. However in the meantime, I'd like to try a recipe that doesn't require wild yeast (but gets good results!).
Can someone point me to a good starting point? And by the way, I have already modified my oven the way Varasano did, and have 00 flour to hand.