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[MN-Smoker]

I use a bread flour crust for when I try to do neapolitan style pizzas.  The higher protein amount is important for the chewy / crispy factor.

The one I make you need to let the dough rest a day.  It comes from a TV show I watch about a Test Kitchen based in America for thin crust pizza.



DOUGH
3   cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2   tablespoons sugar
½   teaspoon instant or rapid-rise yeast
1 ⅓   cups ice water (about 10 1/2 ounces) (see note)
1   tablespoon vegetable oil, plus more for work surface
1 ½   teaspoons table salt

[Kristin Meredith]

I am going to buy some grocery store pizzas and have him cook some of those just to see how it does.  Their video also showed a calzone being cooked, so maybe try that.  Also wonder about garlic knots and bread sticks.

[Bentley]

One of the reason I like a 00 flour, can't beat it for a Neapolitan style pizza!  Which I will be going to town today to pick up and start practicing on the Memphis Pro!

[Quadman750]

One of the reason I like a 00 flour, can't beat it for a Neapolitan style pizza!  Which I will be going to town today to pick up and start practicing on the Memphis Pro!

If you have a good recipe that works well to your liking can you post the recipe & process in the recipe section, I would like to try this on my Memphis Elite or Pro as well

[Bentley]

Yes I can, as soon as I get it off the back of the Anna 00 flour I am about to buy you will have it!

[Canadian John]

 I would add quality of design and workmanship. Fly ash residue might be of interest seeing there is no fan and the flame seems carbon rich.

[Quadman750]

Yes I can, as soon as I get it off the back of the Anna 00 flour I am about to buy you will have it!

Thanks, I know if you like it or not it will be an honest opinion

[Bentley]

I have had this flour and it is great.  I know you asked for it in the Recipe section, and will be happy to do that.  But I may tweek it.  I am not a note taking nor file keeping cook, and it is situations like this where I should be.  I would have sworn that the best Neo type crust I ever called for was 700g flour and 700g water.  But that would be a 100% hydrated dough?  I though I had seen in my research of this Neo dough that an appx 70% hydration was preferred.  Again, with my lack of mathematical skills, I am not even sure how one would determine the percentage.  If I use 1000g of flour and 700g of water, is that a 70% hydrated dough?  If so, this recipe is a 1/2cup short as 700g of water is 3cups.  And 8fl oz of water is 90g, so their recipe would be 61% hydrated?  If you know math, please help me.

So I will post this picture recipe for now, make the 1st batch with Anna's recommended amount of water, then my 700g of water...and then we will see where we are at.  I also am not sure where I saw the 48 hours in the fridge after the 2nd rise...But I know that was part of one of these recipes!

Oh, in my research last night, I also found out that 7oz is the correct amount of dough for a 10" pie.  Ohh, and I am not an Italian Grandma, so I will be using a Kitchenaid!

[Free Mr. Tony]

You are correct on your math as far as figuring the hydration.  In bakers formulas,  flour is 100%. So all other numbers are based off of that. So 1000g flour to 700g water is 70%.  61% will be just fine using 00. I would stick with the bag recipe. If you are going to put in the fridge for 48 hours, I would cut the yeast in half. The longer a dough sits, the less yeast you need. The less you use, the more control you have over the rise.

If you do a 1:1 flour to water dough, good luck. I would say impossible, but I've never tried.

[Bentley]

Figure will play with a couple of them and see.  I never seem to get the ingredients on the pizza fast enough to keep it from sticking on peel, no matter how much corn meal or flour I use underneath...And trying to get it off the peel, man, you do not want little kids around me when that goes bad!

[Free Mr. Tony]

Also, 7 oz is roughly about 200 grams. That would be fine is you are going very light on toppings. If you are going to be heavy handed with the cheese, toppings, etc I would use a little more per ball. Maybe go 225-250 gram balls. May end up a little thin for the normal amount of stuff we typically put on our pizzas in America.

[Free Mr. Tony]

Figure will play with a couple of them and see.  I never seem to get the ingredients on the pizza fast enough to keep it from sticking on peel, no matter how much corn meal or flour I use underneath...And trying to get it off the peel, man, you do not want little kids around me when that goes bad!

A little trick I picked up along the way. Blow under the pizza. If it starts to stick, pick up an edge , and give a slight blow underneath. It redistributes the flour, and covers the wet spots.

This is starting to sound a little weird...

[Quadman750]

Found this Bentley

http://www.pizzacreator.net/

[Free Mr. Tony]

Found this Bentley

http://www.pizzacreator.net/

I have been using for years. It works wonderfully. I linked it somewhere recently, but can't remember which thread.

[Bar-B-Lew]

Bentley, what do you plan on setting this oven on top of when you use it?