If you don't mind my asking, which version of my formula did you use, and what kind of flour was it? The pizzas look beautiful!
Thanks for the compliment and thanks for your recipe. The flour I used is a Pillsbury high-gluten bromated flour I get from a local pizza supply store. I had another party tonight for about 14 people and used your recipe for all of those doughs though they only had 2-3 days cold fermentation.
The version I used was the:
1520 g Flour
928 g Water
4.3 g Yeast
38 g Sea Salt
Slight modifications, I've always used Active Dry Yeast so I activate it in warm water with a pinch of sugar before mixing with the dry's, and I make half batches because my mixer doesn't handle a full batch this size to well. I make 3 - 400g dough balls out of the half batch. I just prefer working with a 400g dough.
Seriously the best dough I've ever worked with, amazing what a couple extra days of cold fermentation will do.
Happy Pizza Making Everyone