I'm looking for a better Neapolitan Pizza Dough recipe. My girl is gluten-free but I'm not. I'm more of a Paleo eater, but sandwiches and pizza are my hold outs. Something about a perfectly balanced, hot, pizza where the crust has both chew and crust. Where the yeast from the dough perfectly complements the cheese and tomato sauce.
One of my first kitchen stints was at an authentic America Italian pizzeria in Plymouth, MA. We would through through 300 pies for dinner (dining room only sat ~35). My point is, I've been around pizza for a long time but my "personal pizza perfection" has been elusive. Some of you may have seen my post of some pizza's i've made, they were meh, had all the characteristics but never exceed the sum of its parts.
My go-to dough has been the Modernist recipe that uses micro encapsulated livener and Champaign as the liquid and vital wheat gluten. It works but the dough leaves an unpleasant grittiness in my mouth. Plus, its a little too hocus pocus for a simple time tested food.
http://modernistcuisine.com/recipes/neapolitan-pizza-dough/
I think Chef Jacob is working on an extensive series on Pizza, but until that arrives, can anyone suggest to me
1.) a traditional wheat based dough
2.) a gluten free dough
PS: I just had a 3/8" thick pizza steel fabricated for my Kamado grill, so will be able to maintain temperatures above 700 degrees.
There are some amazing bread heads on this forum, your assistance would be most welcome.
MB