I’m following up on my failed attempt last week. This time I listened to your advice: I used no oil, increased the amount of IDY and lowered the dough hydration.
Link to previous post where i asked for help:
https://www.reddit.com/r/neapolitanpizza/s/chPT9iPpZW
Flour: 1634g
Salt: 49g
Water: 1013ml
IDY: 3.27g
I started by mixing 90% of the water with all the flour. Once everything was incorporated, I covered it in a bowl and let it sit for 30 minutes. Then I mixed the yeast into the remaining 10% of water, kneaded the dough until there was no more water in the bowl, added the salt and kneaded it in. Finally, I let the dough rise at room temperature for 1.5 hours.
After that, I shaped the balls and let them rise at room temperature for 4 hours. (I forgot to take a picture right before I started baking the pizzas, so the dough in the second picture doesn’t look nearly as risen. The stone temperature was 420°C.) Unfortunately, I think the edges didn’t puff up properly because I overestimated the room temperature. This meant the yeast amount was too low and the dough should have been let a little bit longer to rise, but I was short on time but this was way better than the attempt from last week.
I know this isn’t true Neapolitan dough (the crust needs to puff up more, etc.), but I’m pretty happy with this attempt. It provided me with guidelines for adjusting my ingredients for the future and achieving better results. Once i get comfortable with room temperature ferments i will start experimenting with lower temperatures etc. I also need to practice stretching out the dough.
by nuclearxrd