versano, thanks for understanding buddy. Now if my results are going to be miss leading then that can only result in total confusion for me. I am no expert, therefore i can never be sure if its the heat or not? This again is only with regards to Neapolitan pie.
I have worked with pizzas at number of joints for a couple of years, but although the pizzas sold well in these establishments i didn’t like them and would never try to replicate these. Now as it stands i haven’t purchased any equipment, just a few ingredients here and there. I dont want to spend money buying the wrong things....
I also have to admit i am only interested in making a Neapolitan pie. Now reading through the many useful posts on this forum it became aware to me that i might require higher temps. As far as ingredients, fermenting and autolyse techniques, well there’s plenty on here for me to experiment with and i have no problem baking a 1,000 pies till i get it right. I was just a little worried that i would be wasting my time a little with the oven i already own.
again if anyone can offer a cost effective way of obtaining a small oven as such i would be over the moon to hear from you. I personally have found many but unfortunately they are all for commercial use.