I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.
I've made Neapolitan dough for woodfire and did 24hr proving the AVPN way which is great. However, I just can't get it right for gas oven. I'm after a Neapolitan type fluffy crust outcome from a commercial gas oven, not using pizza stone
I've tried 3 Neapolitan flours (Le5Stagioni, Caputo Classica & Caputo Cuoco). All three turned out horrible in gas oven when testing. Both Caputo flours tasted like sour dough.
Phase 1 - Proved whole dough for 30 mins
Phase 2 - Proved balls for 8hrs - Then baked
Here's the recipe I used to test in gas oven:
500gr Flour (Tipo 00)
2gr fresh yeast
If anyone in pizza world can help, it would be much appreciated.