I'm going to start on my (neo) NP journey soon, and I had a few technical questions.
(1) When flouring surfaces (counter, peel, scale, etc.) is it necessary to use the same flour as the one for the dough? I plan to make dough with Caputo 00 Pizzeria, I would flour surfaces with regular AP; is that problematic, or do I need to flour surfaces with the Caputo also?
(2) How big in size volume should individual tubs for the secondary ferment be? (Ideally)
(3) Are there any examples of the knuckles technique used by Craig in video? YouTube is littered with the slap/stretch method.