John…..Thanks for the kind words, I’m trying to keep up with you WFO folks. This was my best white flour pizza yet. The crust had a buttery note that, like a ghost, still haunts me. All I could say was, “I can’t believe it’s not butter!”
This batch is your basic low yeast preferment/high hydration/no knead dough. The preferment is subtracted from the total ingredient list.
300 gm Gold Medal Better for Bread flour
100 gm Gold Medal Unbleached AP flour
300 gm Water (75%)
8 gm salt (2%)
1/64 tsp ADY yeastWednesday morning 0600:
75 gm flour
60 gm water (80%)
1/64 tsp yeast
Dissolve yeast in water, add flour and stir. Let sit for an hour and stir.
Preferment will triple in about 12-16 hours. Stir and refrigerate. Friday morning 0700:
Remove preferment from fridge, dust with flour and chop into small pieces.
Combine remaining ingredients in a bowl and stir with the handle end of a spoon or an SOS (sawed off screwdriver). Let rest an hour and stir again. Repeat in an hour. Dump dough on counter and cover. Stretch and fold dough twice over the next few hours. Scale at 175 gm, place into lightly oiled plastic containers and refridgerate.
My stretch and fold technique:
Wet your hands and scraper with water first with this high hydration dough.
Saturday afternoon 1500:
Remove dough from refer and warm at room temperature for 2 hours. The dough temp was 60 degrees when I baked it. I baked the pizza at just under 800 degrees for 1:45- 2 minutes. Thickness factor for a 9” pie is .1, a 10” is .08.
Edit: I used about 100 grams of GM unbleached AP flour. I'm making another batch using all bread flour and will post it in a few days.