Both Steve and I had thought about Roberto and his talks about how to making dough to be able to bake in any situation. I didn’t ask Steve how he was going to go about making his dough, but I had thought about what I might do since I only had a little over one day to make my dough. I decided to make dough the old-fashioned way with no real recipe or formulation. I mixed fresh cake yeast with water, added ground fine sea salt, and water to an undetermined amount of Caputo Pizzeria flour. I mixed more cake yeast into the mix, because I wanted my dough to be fairly active, so it would taste better in a little over a days time. I also kept adding flour until I thought the water had absorbed enough flour. I thought I had make enough dough for 2 dough balls. The dough was left at room temperature to rise overnight. In the morning it had fermented a lot. I punched it down, 3 different times this morning, then balled around 12:00 pm today. I only lightly balled the two dough balls. Each of my dough balls weighed 8.1 oz. My dough was only fermented at room temperature with no refrigeration.
I also bought a bottle of wine today that Craig had recommended. I couldn’t fine the vintage 2008 at my liquor store, so I had to settle for 2009. The wine went great with all the pizzas. To add to the fanatic theme I wore my pizza earrings and also wore my necklace with a little slice of pizza and the little pizza cutter.
The pictures of my dough and pizzas are first and Steve’s pictures of his pizzas are second. Steve also took pictures of his pizzas, but I don’t know if he wants to also post them. If anyone wants to know about Steve’s Neapolitan dough they can ask.
At least I know now that I can make a Neapolitan dough from scratch and it will work okay.