Tony, it was all so fast, it seems like a blur now. I was literally mesmerized by the spinning pizzas and witnessing oven spring and cornicione browning happening before my eyes. Thinking of timing the bakes was a little nagging fly buzzing in my head, but I had no time to listen and shooed it away!
I was counting in my head, one one thousand, two one thousand....then I heard something else go off in there "you better wake up and get that second pizza prepped!" ....and whoosh, it was time to remove the first pie. We cranked the flame way down while I stretched and loaded the next one, but temp came back up to mid 700's in a flash.
I'm so disorganized it's gonna be a bit before I figure out workflow.
This is nothing like baking in my home oven, which is truly a leisurely waiting game compared to this.
For sure I will stick with my 40% SD formulation from above because I love the flavor. Perhaps investing in some individual round containers to keep my dough round and know which end is up will be in order since I don't really want to lower the hydration by adding flour. As hot as our temps are getting I may have to cheat that little by little to avoid soup dough. As slack as this dough was after I took it from the fridge and it got to room temp, it still was not unmanageable for me. Cold ferment with periodic folds must've given it strength.
The idy 5 hour formula I used was this:
1 g fermipan 2 in 1 yeast with dough enhancer
8 g molasses
8 g oil
12 g kosher salt
I mixed all the yeast into the water with molasses and stirred in 400g of the flour. Let that sit for 2 hours at RT then incorporated the oil and added the salt and remaining flour. I did mini stretches every 15, 20 or 30 minutes just trying to smooth the dough out a bit...as it was fairly lumpy. By the time I split the dough into 4 pieces it was very well risen although still not very smooth so I reballed those and waited almost an hour before cranking on the heat and baking these last 2 pizzas. I never even tasted them, so I will reheat today and see what I got. Probably 1 gram of yeast was too much for this 5 hour dough, but I knew I was pushing it throwing the dough together so late. I used the fermipan to see if it would tame some of the chew from straight bread flour...I dunno if it did or not.