I´ve been trying my first pizzas in my home oven I am really liking the neapolitan style but I feel that the quantity of information is massive and overwhelming (in a very good way) I´ve been reading in this site a lot about the 00 flour, San Marzano and dough recipes. But im getting lost in all the options and preferences
My questions are.
Is there a way to simulate Neapolitan or achieve great results in a home oven that reaches only 250 Celcius? (not exact results i know Neapolitan is a super high temp pizza style.... but maybe something for great practice?)
Is there a Napolitan noobie guide on this site that gives reference on the dough and fermentation process of Neapolitan(i thought about posting this on the noobie section but the only style i want to work on is Neapolitan.)
Sorry if this is on the wrong place but im still getting the hang on the site.
This is my first try ( I know its not the way it is supossed to look with the leoparding burnt crust) the dough got a little dry in the proof process but It was quite good nonetheless, the recipe of is from FWSY by Ken Forkish.
Thanks in advance guys (sorry if my english is not very good)