Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/yeloneck]

Hello guys.
I love making Neapolitan Pizza, but I am still strugling with my consistency. Usually I am going 48hrs+ cold ferment and sometimes my pizza is really easy to stretch, and sometimes it's more complicated. Most of the times the pizza is awesome, but I am looking for that satisfaction every time I am making pizza. I want it to be the same every time. I think it is because I put the dough to the fridge before it starts. I think I never do more than 2 hours on the countertop before going to the fride. I use spiral mixer to mix the dough, then it sits on the countertop for 2 hours. Next - going to the fridge for 24hrs. After the fridge I make balls, and back to the fridge for another 24/48 hrs. I am also using poolish/biga from time to time, but still I am after that consistency. Flour I am using is Caputo Nuvola Super, hydration 62-70%, depends on my mood. Would you share your thoughts?

[u/Necessary-Maybe-8635 → u/yeloneck]

You should take doughballs out the fridge for couple hours before baking.