What are /r/neapolitanpizza's favorite Products & Services?

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I'm not an expert but everything I've watched, read and done myself has been to cold proof your dough balls and not do a bulk proof in the fridge in one large batch. Basically, mix your dough, do a short bulk proof in the bowl (maybe let the dough rise 50%) and then cut into your balls and put in proofing containers. Also, when you remove your balls, you should be using a sharp plastic spatula/scraper/"bench knife" and bench flour (semolina is common from what I understand).

I have it. It’s pretty good, but I like “Mastering Pizza” better. Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] https://www.amazon.com/dp/0399579222/ref=cm_sw_r_cp_api_glt_fabc_D4QJJY6812SCHRS3MTZ6?_encoding=UTF8&psc=1

I followed Joshua Weissman’s method. https://youtu.be/sTAiDki7AQA

However I only use one type of flour to keep it simple and it worked out well: Early Morning Harvest Organic Non-GMO Bread Flour https://www.amazon.com/dp/B07GC8LWH3/ref=cm_sw_r_cp_api_glt_fabc_ZK238AW1PBDY6S7HC3GX?_encoding=UTF8&psc=1

OK, thank you for your input. How about this, it is the same wood (birch), and easily available for me.

Bamboo is a very non-porous wood. Bamboo is a very "sticky" peel since the water does not get absorbed. I think you would have much better luck with this.

Rocking blade pizza cutter this is way better than a standard rolling disk cutter

You can buy an 11lb bag from Amazon here

Caputo is always going to be more expensive than King Arthur since its imported, but it really does yield an incredible product.

You could probably grab a solenoid and then fix that to the pipe to actuate the valve or use something like this

I have a cooler like this that I place the dough in on one side, and then a water bottle filled with ice on the other side (as well as a thermometer). When the temp gets too warm I add more ice and water to the bottle to keep it stable. Usually I need to replace the ice every 4-6 hours to keep it around 18C and then fill it up before bed.

I'd like to set up some stupid engineering crap though with a peltier cooler + arduino + thermocouple to monitor the termperature and keep it regulated around 18C - maybe throw in a heating pad as well as the base for if I want to proof breads at a higher temp.

Yo Gayrub, what's up? Been a while. Man I think at this point you need to level up to the round perforated GiMetal stainless steel peel for turning. Pricey I know but well worth it coz the stainless allows you to heat the peel safely in the flame of the Ooni. Once hot, you can slide it underneath your still under cooked pizza without fear of tearing so you can start the turn even earlier. Compared to the ultra affordable American Metalcraft round peel I made do with before the stainless steel GiMetal is almost sharp as a knife edge, thin but still sturdy enough to pickup a fully loaded pie. Solid 5/7 will get under your pizza in record time.

Don't know. I proof in these turned upside down and they work perfectly. Doughball resting in the lid, with the container as a cover.

https://www.amazon.com/Superior-Containers-BPA-free-Airtight-Storage/dp/B07XKW5LJ9/ref=sr_1_6?dchild=1&keywords=32+oz+glass+container&qid=1602064144&sr=8-6

Nice order this scale for your next batch: https://www.amazon.com/dp/B0113UZJE2/ref=cm_sw_r_cp_api_i_BCcCFbGGN1HK1

$14 and super useful. Just don’t wash it straight up with water in a sink. Had to buy a new one 😂

This is the bad boy you want... O.M.A.C. Passatutto function manual stainless steel 18/10 with interchangeable towels and three feet https://www.amazon.co.uk/dp/B004BDKJBC/ref=cm_sw_r_cp_api_i_1HemFbP7MET23