Started reading the TXCraig garage cooked Neapolitan. WOW!
Thanks for pointing me in the right direction. I think that I am probably closer to making that work, than I am with starting with NY style. My oven seems to level out at 850-900 floor temp and 1000+ roof temp when properly fed.
That thread is rather large to say the least, and while I am plugging away, and don't want to ask any specific questions that have already been answered, I thought I'd post here instead.
His fermentation process while seems straightforward in explanation, seems from a time management perspective to be a bit of a hurdle.
From a bit of working at this with a pen and paper: If I wanted to follow (one of) his fermentation procedure(s), for a Saturday Pizza Dinner Party [mix; [email protected]
ºF; [email protected]
ºF; ball; [email protected]
ºF] baking pies at 7 - 7:30 PM, I'd need to mix my dough Thursday at 6PM at the latest. Friday pizza would mean Wednesday dough prep, and Sunday, a Friday dough prep. Added before this is a culture proof step that begins (at least the day before).
Its going to take some getting used to this, as well as working out the kinks in my culture management steps, and will also take some flexibility on my part to make minor adjustments like TXCraig has done (some sub 48 hr fermentation programs).
I think in my previous attempts, that the fermentation steps were incomplete at best. Nothing more than 8 hours in most cases. Also in learning to manage my sourdough cultures life can get in the way of tending to the care and feeding of the cultures.
So I think I might want to try an extended batch ferment for say 6 x 12" pies for father's day. He gives some recipes with baker's percentages and dough mass weights, but I don't know how to back calculate that to a working formula for 6 pies. It is also going to be a hurdle to come up with any significant quantity of 00 flour in that timeframe. None available at local shops that I've found at least. Have about half to 3/4 left of a 3 # bag of KA "Italian Style" 00 flour on hand though.
By my math, and I've never done this before: 6 pies at 260 grams each= 1560 grams total mass. using a formula from that thread
100% flour (caputo, but I only have KA italian)
thats 165% figure then I just shoot for 1650 grams total dough mass I'd need
1kg flour (the limiting factor)
620 g water
2.8 g salt
1.2 g culture (WOW that seems extremely less than what my sourdough book calls for!)
Am I computing this right?
He also uses a K5 mixer I read through page 5 anyway, I am going to assume my KA will be fine.
Thanks for the support!