Pizza "career" restart: moving to Neo dough

[peetzabone]

I'm fairly competent with my indoor home oven pizza game. But now I have an Arc XL oven on the way and realizing I'll need to rethink the entire process. ESPECIALLY since my prep space is now dozens of feet from my oven instead of 6 feet from my oven. Plus much shorter bake times.

A few questions:

• Should I just save all my HG and Bread flour for when I bake indoors, or should I use this flour up Neapolitan style?
• I'm not crazy about paying "boutique" prices for 00 flour. I pay $.75-$1.25US / lb for flour now. How do you guys source 00 flour?
• I've been working 65% hydration and 48 hour cold fermentation. Can someone point me to a good, simple, Neapolitan dough recipe / calculator? I'm not trying to adhere to any AVPN type standards, I just want works well in a Gozney gas oven. 
• Has anyone been using an ArcXL for a while that might answer some n00b questions? ie: My current "recovery" metal peel is 12". I have two wooden "launch" peels (13.5" and 16"). Will the two smaller peels work with the Arc oven?

[TXCraig1]

If your BF and HG are malted, and they almost certainly are, you don't want to use them for NP. You also don't need '00'. I'm able to buy Caputo at the will call dock of a local foodservice distributor. Call around and see if you can do the same. I've also had good success with unmalted flours I've found at my grocery store. My local grocery chain private brand AP flour isn't malted and works well. Arrowhead Organic AP flour (I found it at Walmart) works great. https://www.pizzamaking.com/forum/index.php/topic,57207.0.html

Often, organic flours are not malted. Look around and see what you have available locally and try it out before going to great lengths or stupid expense to get any particular flour.

[peetzabone]

If your BF and HG are malted, and they almost certainly are, you don't want to use them for NP. You also don't need '00'. I'm able to buy Caputo at the will call dock of a local foodservice distributor. Call around and see if you can do the same. I've also had good success with unmalted flours I've found at my grocery store. My local grocery chain private brand AP flour isn't malted and works well. Arrowhead Organic AP flour (I found it at Walmart) works great. https://www.pizzamaking.com/forum/index.php/topic,57207.0.html

Often, organic flours are not malted. Look around and see what you have available locally and try it out before going to great lengths or stupid expense to get any particular flour.

Good to hear from you Craig. It's a little bit ironic, too. A friend of mine bought a high temp outdoor oven last fall. He didn't have much experience with pizza, so he was starting from the 10-yard line in most respects. I sent him links to your posts and told him "This guy Craig is a wizard. Read about what he does, and you can't go wrong".

Good point on the malting. I was thinking AP flour wouldn't be strong enough, but of course that's the point. Like I said, I'm going to need to relearn a whole bunch of stuff.

I have a Rest Depot near me. I'll bet they have some low-cost solutions. Also: is KAAP malted?

[LucianoButNoO]

You can find Caputo 00 blue bag 50lbs or 55lbs at gfs for $50 or on amazon for around 65.

[TXCraig1]

Yes, KAAP and KABF are both malted. Keep the temp under 800, and KAAP makes a great NP-ish pizza. Franny's in Brooklyn used it back in the day - some of the best pizza I've eaten.