First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.
I was born a pizza lover and mastered english muffin pizzas when i was about 4 and moved on from there.... I love all styles; however, Im now trying to master the craft of Neapolitan after finishing my handmade "whiskey barrel" brick oven pizzeria.
I'd love to heat some feedback regarding the amount of Fresh yeast (from brick) while making authentic neapolitan pizzas in a brick wood fire oven. I typically cook around 850 to 900 degrees.
I live in Atlanta and I buy my yeast from a local bakery. I have been experimenting for the past year or so and have found that the least amount of yeast and a 3 day slow cold rise works best.
I typically use:
1000 grams caputo flour
2-3 grams fresh yeast
25-50 grams old dough/starter
In getting to the Neopolitan chapter of the Pizza Bible I was surprised to see the high percentage of yeast suggested. I was just curious on getting some feedback on this.
When i first started making pizza I always though the more yeast the better; however, now I'm on the opposite side of the spectrum.
Also, we have a few decent neopolitan style pizzarias in town such as Antico, Campagna, double zero, 850 etc and many of those establishments will make the dough in the evening and then will leave it out over night for about 7-8 hours before they break it out into dough balls and then put into refridgerator for 24-48 hours.
We throw some large pizza parties and I have been told that my pizza competes with the beat in town; however, since im always tweeking up my recipe I sometimes struggle with consistency.
The times I have used a lot of yeast or poolish in my dough it tends to get over proofed.
So let me know your thoughts on:
1) Best double zero flour
2) petcentage of fresh yeast
3) starter percentage or no starter
4) hydration percentage (higher the better?)
Thanks for the feedback!