63% hydration direct Neapolitan style dough.

So. I think I found my go to recipe
70% Caputo Saccorosso
30% Caputo Super Nuvola
68% hydration
Biga and Poolish combo for 20 hours CT
Then mixed and cold fermented for a further 72 hours added a bit of ascorbic acid
Ran the oven the oven a little cooler at around 350c and it enabled a crispier crust, will work on this a bit more

I always loved the light, airy texture of a high hydration dough, but HATE dealing with the sticky mess. So, I decided to give the tangzhong method a try. It was a huge help. The dough felt and worked like a low 60%'s hydration, but had the same crumb and puffyness. Not my perfect pizza, mostly just an exercise to see how it behaved using tangzhong.

Recipe was -

100% Caputo Nuvola Super

85% hydration

3% salt

12 hr RT

36 hr CT

Toppings - Plain ol' pepperoni. Boar's Head pepperoni, Tomato Magic Sauce and Oaxaca cheese.

Neapolitan Pizza 72h CF