I'm about to start my Neapolitan pizza making journey, I have some questions though.
I made a sourdough starter, but I don't want to start using it right away. I'd like to experiment the dough making process with ADY and CY until I'm good enough before going next level with SD. I want to notice the taste difference between each type of yeast too.
In order to determine how much yeast I should use, my question is: The RT at my place is 23.5 - 24 degrees Celsius. I also have a fridge with a 7 degrees Celsius setting. From your experience, with ADY and CY, should I go towards longer fermentation time by using the fridge and RT, or should I go RT entirely? My instinct woud say that longer fermentation time is better, but at what point does it become too much? What is the impact on taste and chewiness on the dough?
I'll try something like:
100% Caputo Pizzeria
63% Water (I'll try between 60-65%)
2.8% Salt
??% ADY/CY