Mary Ann, we had spoken previously about how much your family enjoys Panevinos (a local restaurant). I'm not sure what your goals were/are, but if recreating a panevino pie was in your sights, I think you nailed it. How did the family like it? Did they state a preference between this and your NY pies?
If your intent is to take this in a more Craig-ish direction, then I think you might need to dial back the starter a bit, so that you don't have to refrigerate it. Where are you at on your dough ball size? Are you matching his weight and final diameter?
Since Neapolitan is typically smaller than NY pies, and smaller pies are easier to launch, I think you'll be okay with the higher shelf.
It will be interesting to see what kind of top color you can achieve on the top shelf.
As far as bottom leoparding goes, if that's your goal, even with the plate on the top shelf, I don't think you're going to achieve it. We've talked before about aluminum. If, when you move the plate up, you see high contrast leoparding on the top, I think you should reconsider aluminum.
Another way to take a set up that isn't quite geared towards Neapolitan bake times and push it over the top is to fudge it a bit with a malted flour such as KABF. Since you're so close to a 2 minute bake, you might want to play around with a malted flour.
'Gum line' can mean different things to different people. Some people use 'gum line' to describe the point where the dough meets the sauce (a kind of nubby tender cooked pasta appearance). I use gum line to describe a raw line of dough running down the center of the crust. If you experienced the latter, it's most likely because 1:15 wasn't long enough for the dough to warm up. Once you dial in the necessary starter quantity to hit your fermentation time, you won't have to refrigerate and the gum line issue should be resolved.
Thanks for the compliments, Scott. I was not trying to recreate a Panevino crust even though we really do like their pizza. I don't think they use starter, at least I never taste it in their crust. Compared to theirs, I like this formula better. It had a creamier taste but similar texture. Myself, my mom and ten year old son loved it. The little monster (4 year old) will eat anything and my daughter, well, she's a tough customer. My hubby was at the Patriots game so he didn't get any
So, I should try KABF? What about the Best Bakers Flour? Would that be comparable? It's interesting that you say the gum line, which your second description fit my crust, was caused by not letting the dough warm up enough. I thought the dough was blown by the last two pizzas and caused some flat spots on my cornicione.
For my dough balls, I used the dough calculator with preferment. I was aiming for 5 balls at 250 grams with 1.5% starter even though Craig uses 1.3%. After balling, the dough balls were 263 grams. I was able to stretch to 12", but I think he does 13"? I'm pretty sure I measured everything properly. Maybe the bowl scrap % I used was too high and I didn't have too much scrap?
I thought I read somewhere on the forum, I think it was the leoparding thread, that you are more likely to have cornicione leoparding when the dough is colder.
I'm not at a point where I want to source aluminum. I think I have spent enough $ on my pizza habit
. But I would like to be able to say that I can make a great tasting/looking Nearlypolitan pizza with my home oven. So that, when I have mastered it, then I can throw it in the rotation with the NY, Sicilian and Pan pizzas that I'm making.
As always, thanks for your suggestions, Scott. You haven't steered me wrong yet