After a couple of months with my first gas oven I feel like I finally understand how to achieve consistent results with sourdough neapolitan pizza.
I kept the recipe the same as usual (80/20 blend of Caputo pizzeria and nuvola, 67% final hydration, 15% starter, 72h of total fermentation).
I have been experimenting with different proofing times and found a pretty good balance between elasticity and tenacity, with 5 hours of proofing at room temperature in my dough box (around 21 degrees).
I also wanted to experiment with different dome temperatures as in the past I wasn't happy with the crust colour. The Margherita was cooked at 475+ degrees at the dome, the others around 450, all ended up nice and golden, with varying levels of leoparding. Anything below 450 would produce a somewhat pale crust. Stone temperatures were 450 and 420 respectively.
by Financial-Courage976