After several months of longer cold ferments, today I wanted to do a 2 hr ferment. I tried to follow a recipe presented by Peter:
2 10" pies
flour 291g, 50/50 KABF/KAAP
Water 61% 80F
Diamond Crystal Kosher Salt 1.75%
I hydrated approx 50 % of the flour in 178g of water. Mixed lightly to form a batter like consistency.
Let sit approx 20 min until it started bubbling.
Added the remaining flour, ADY, and salt.
Kneading in Bosch compact speed #1, adding oil.
Kneading approx 4-5 minutes until dough picked up on hook
Finished with minimal hand kneading and balling (2).
Pizza #1 Margarita style cooked 3:52 on screen at approx 600F
Pizza #2 Pepperoni cooked same temp, no screen (it melted) 3:19
Crust was very soft, cornice was tender but not exceptionally airy.
More pizza for guests tomorrow.