I have just completed reading this entire thread - fascinating stuff - congratulations on your journey.
In Reply #2401; Can you provide some detail or further pictures on how you get from;
Omid's Dough 2.JPG to Omid's Dough 3.JPG
Omid's Dough 4.JPG to Omid's Dough 5.JPG
This thread is very, very long to read in full, but reading it is often thrilling. I'm so happy to have been exposed to the very eloquent Omid, who has set forth here a rather coherent, if somewhat complicated, theory of great pizza. I am very glad that you found it to be a "game changer". Me too.
I'm italian , i don't write but i like very much read all your posts, expecially Omid the philosopher of pizza..
I love you boys, you are great
PS: the unique and true GREAT BEAUTY is .. la pizza napoletana
I thank you all for your interest in this thread with all its inadvertent inaccuracies and mistakes.
Dear Wazza, here are the answers to your questions:
1) "Omidís Dough 2.JPG" to "Omidís Dough 3.JPG":
The image "Omidís Dough 2.JPG" depicts the mass of dough placed on the marble top right after it was taken out of the mixer bowl. The next image, i.e., "Omidís Dough 3.JPG", shows the same dough mass which I manually formed into a cohesive whole in shape of a ball.
2) "Omidís Dough 4.JPG" to "Omidís Dough 5.JPG":
Thereafter, as shown in image "Omidís Dough 4.JPG", I covered the dough with a stainless steel mixing bowl. After 4 hours, I removed the bowl as shown in image "Omidís Dough 5.JPG". Next, I individuated my dough balls from the mass and let them ferment for 13 hours at room temperature. Good day!