PIZZA TIME!!!

[ceeaton]

I believe it is a higher hydration.
Best advice I can give you is go to the PizzaMaking forum.
Lots of recipes and extremely knowledgeable folks (like here).
Create an account and you ask all the questions you want.

I think you are borderline Neapolitan style at 700f, usually 800-900.
Neapolitan pizza is typically made with 00 flour that withstands the higher temp.
It is quite different than other pizza styles.
It has a light and airy crust with minimal toppings, if any.
Had it once at a get together with a couple other local members of the PizzaMaking forum and one the the guys made it.
Now you got me drooling for one.
Guess I should stray from my routine and give it a try.

Yes, I used 00 flour (Anna Nepolitana) and went for 60% hydration + some sourdough discard. I'm guessing I hit 62%. We'll see today how it works out. I know the longer it takes to cook your pizza, the higher the hydration of the dough. I use The Elements of Pizza by Ken Forkish, The Pizza Bible by Tony Gemignani and Pizza Camp by Joe Beddia as my guides.

When I was using my KettlePizza setup a few years back, during covid, I messed up once and tried a 00 flour recipe with 70% hydration, it didn't setup fast enough to rotate and I burnt the crap out of the side towards the open flame.

For NY Style I normally use KA Lancelot high gluten flour and a 48 to 72 hour ferment in the fridge, normally turns out great. I use 65% hydration when I do it in the oven, most cooks take about 7 or 8 minutes to get done.

 

[Inscrutable]

had me at pizza.... then you had to go and throw ice cream in there too! Nice.

Jim

My two favorite food groups