I'm really thrilled to join the pizzamaking ranks and am looking forward to sharing pics of my (hopefully) ever-improving pizza creations thanks to the useful tips I will have picked up on this fantastic forum.
Down to business ! I just acquired my first ever packet of 00 flour at the local Italian grocery shop. The brand is Progeo Molini "Tre Grazie". If you're curious, there's a picture below. Before that, I used to make pizzas with regular flour (of the type we find here in French & Belgian supermarkets).
While going through the different threads, I noticed that unfortunately most of the Neapolitan style recipes called for some sort of natural starter which I do not have at the present time (A16 thread, the scrumptious-looking Sophia, the Nearlypolitan...) On the other hand, I do have some IDY at my disposal. I was wondering what a good-matching recipe would be for a Napoletana style dough incorporating the tipo 00 flour brand I bought and IDY.
I also noticed many pizza aficionados in this forum seem to use a mixer (kitchen aid, etc), I hope not owning one is not a setback and that a pair of hands can achieve an equally satisfying result in which case I will be reassured !
As for the oven, I ordered a G3 Ferrari from Italy a couple of weeks ago. At first, I thought it was a gadget but after reading lots of positive reviews (and given its success in Italy) I finally decided to get one. The oven can reach 470°C (878° F) in a matter of minutes and comes equipped with a refractory stone. My 3 attempts thus far have all been quite promising and the end result way better than anything I'd ever achieved with a conventional oven.