I mixed two Neapolitan doughs using the GM Neapolitan flour and also using Omid's method of being hand-inoculated with fresh yeast like Omid posted at Reply 448 http://www.pizzamaking.com/forum/index.php/topic,14506.msg152087.html#msg152087 I used two grams of fresh yeast though.
Since the batch for the two dough balls were mixed in the Kitchen Aid mixer it was not enough dough to use the spiral hook so I mixed with the flat beater. The dough was rested in-between mixes. I also wanted to try something out on the second mix with the flat beater and that was to mix at high speeds. The dough was then mixed at high speeds for 3 minutes. I wanted to see if that would make a tougher crust or foul it up somehow. The bulk dough was then stretched and folded two times (with 20 mintues in-between rests) before cutting and balling.
I purchased a cheese grater at the Dollar General Store today for 2.50 and went to town on pounding the plastic edges that were all around the cheese grater to make a chau-deflector the best I could.
It can be seen what temperature I loaded the two Neapolitan pizzas. The red valve was then turned up the whole way for both pizzas. I must not have had the defector positioned right on the first bake. On the second bake it was a little bit better but I need to work on that some more.
What I thought was interesting was the crumb was not at all tough from all of the mixing at high speeds with the flat beater.
The Neapolitan pies sure were not perfect but they tasted good to me. It has been awhile since I ate any Neapolitan pies. I would have tried out other dressings but I was not sure how these pizzas would try out.
Thanks Omid, your hand-inoculated method worked well!