I was not particular happy with my pizza results this week. Nothing seemed to go right and it felt like amateur hour from start to stop. The dough was under proofed out of the fridge, all the doughs felt heavy, dense and the flavor was not exactly up to par with the previous weeks doughs. Additionally, the dough balls grew at most 10% by volume overnight and sat at room temp (78F) for 5 hours before the doughs completely double. Indeed, intuition told me to stop and let the doughs go an extra day or two in the fridge until they double, however it is supposed to be in the 100s the rest of the week. So today it was now or never.
First up was the 75% soaker dough, which is topped in the photo with sauce, mozz and basil. Out of the container, this dough ball was very tacky and viscous, yet had good strength to it; it was kind of like handling one of my pizzarium doughs. While it took a good deal of bench flour to tame this dough, I had no problems opening up the dough. Out of the oven, while the yeast did their job in leavening the dough, the crust was still a little dense and tougher than usual. The flavor of the crust good, but still not quite as good as previous bakes with this method. The crust through and through never full browned quite as liked either and was a little anemic.
The second dough baked was the 50% soaker dough, pictured as the artichoke, bacon and mozz / young pecorino pie, and the last dough baked was the 62.5% soaker (toppings include sausage, mushroom, mozz and parsley). The 62.5% and 50% doughs were very similar to each other in all aspects and to the 75% dough in taste and texture. The dough was easy to open and felt similar to previous attempts, a little tacky but manageable. Post bake, the crust for both doughs were a little too dense for me and both pies tasted good, but as mentioned, not like previous bakes. I left both doughs in the oven a little bit longer than the 75% dough to develop a little more browning in the crust, but it ended up drying out the crust a too much. The crumb was moist (and the tastiest part of this dough) but that was about the only redeeming quality this week.
Given this weeks failure, I am wondering if I want to rerun the experiment. However, given the many problems I met with the 75% soaker, I may skip that dough and create a 65% dough instead of the 75% and 62.5% doughs. In addition, I think may go back to bulk fermenting the doughs overnight, as I got better results in the short-term with that storage method. I can always make garlic knots or bread out of the spare doughs if needed.