First of all, I want to apologies if anybody is confused with my post. I never really had the skill in describing something clearly and concise but I will try my best
I have been reading a lot of threads and really trying to learn as much as I can. I am trying to achieve something that is close to an American style pizza. I have been using a hydration that is not too high but manageable. With more experience I will move to a more higher hydration.
Flour 315 100%
Water 180 57%
Yeast 1 .3%
Salt 7 2.4%
Oil 4 1.2%
Add water, salt and yeast to warm filtered water
Add 57 percent of the flour, mix and let it sit for half hour
Add rest of the flour with oil and kneed for 7 -10 mins.
Make 2 dough balls.
The one day ferment ball turns out fine
The day two ferment ball: Not so good. I let the dough ball sit for 2 days in the fridge, When I observe the dough ball the physical properties are: bit of a dry, skin layer around the outer part of my dough ball (like an equator line). At the bottom of my ball, the part in contact with the bowl, it seems to part wet and by touch you can see a bit of a milky liquid appear.
I leave my dough ball out for 1 hour to room temperature and I begin to heat my Pizza Oven (which I have been getting good results with) for 20mins,. I add my toppings put a little flour at the end and cook the pizza on the pizza oven for 6 mins on at 572 degrees . When looking at the pizza first I am happy with the results but when I look at the bottom, it is burnt a bit.
What I would like to know is, regardless of how my pizza turned out?
Is a milky formation at the end of my dough ball normal? If not, why is it happening?
The skin layer forming, is this normal? If not , why does this happen?
The burnt bit at the end of my pizza, how come this is happening even though the crust not in contact with the stone is slightly brown.
How do I cook a pizza where the dough base and cheese are cooked at equal pace. What I mean is, the crust is slightly brown and the cheese is still chewy and stringy. Lower temperature?
Cheers for looking at my post