First time making dough tomorrow!

[sburbano]

So I’m diving into the deep end and finally getting started. I am preparing my dough recipe today to get started tomorrow. It is my very first time making pizza so after researching this site and having a brain overload (learned a new word today - poolish), I’m going to try to keep it simple. I am using an Alfa Forni gas/wood fire pizza oven and making 8 pizzas for a small party I’m throwing tomorrow. (Christening the oven):

Dough Recipe:
1427g Caputo Tipo 00
2.9g Caputo Lievito Dry Yeast
927 ml Water
42.8g Salt

My goal is to make the dough tomorrow(Thursday), knead and let rest at room temp for required time then into the fridge overnight to sit until Friday. Friday, I will take the dough out and cut into the dough balls to rest at room temp and then be ready to cook that evening.

The sauce I’m using 7/11 and just a little cut up fresh basil to the sauce.

Then all the toppings friends want/will enjoy. It’s “Neapolitan” style but we are breaking code to enjoy some fun toppings on some of these.

In the end, I am fairly confident after watching countless videos on YouTube and reading here. I really just need to get through this christening so that I can build a little confidence moving forward. Wish me luck and if you have any advice between now and then at various stages let me know. I’ll be sure to post progress pictures and I’m keeping a journal to log ingredients, times etc

[kori]

Good luck Sean, I hope your party turns out great,

[Jackitup]

Expecting lots of pics!!!

[jkb]

I would scale up the dough and launch a couple undressed skins to gauge things - and I'm a confident guy.

[Pizza_Not_War]

I agree with making extra dough balls. Would be pretty rare to nail 8 for 8 on your breaking in a new oven. Considering you haven't made pizza before also makes it ambitious.

[sburbano]

Thanks for that advice about the dough balls. The ingredients are enough to make 10 dough balls. I’m expecting 7 pizzas needed so three are for “practice.”