I made my first pizza today with the cold ferment. -It turned out pretty good I thought. It had that great crunch when I cut into it, the middle was slightly soggy but I think I should have left the pizza in just a little longer and it would have been perfect.
I have another pizza I'll make tomorrow, so I'll make sure to post the results here.
Thanks much to everyone who posts their recipes on here. It's very much appreciated!
Here is how it was made:
Use for formulation above in Reply 6 (http://www.pizzamaking.com/forum/index.php/topic,16446.msg161957.html#msg161957
Make sure to have water refrigerated down to about 4 C/40 F.
Sift all of the flour, yeast, and salt together in my metal bowl.
Then make a well at the bottom of the bowl.
Pour in the oil and the ice cold water into the well. -I use a cold metal spoon and begin stirring the flour into the oily water. Occasionally I dip the spoon into the rest of my ice cold water in order to keep it from warming up the dough.
Continue mixing like this for about 7 minutes in total.
Dust a surface with flour and then take the ball out of the bowl. Dust the top with a little more flour and then using your hands, form a tight ball.
Immediately place it in the fridge inside of an oiled plastic bag. -Let it rest there for 24 hours or more..
Take it out about an hour and half before you want to make your pizza and let it warm up to room temperature. This is also a great time to crank your oven up and begin preheating it.
I par-baked this one in my black cutter pan for two minutes at 300 C (570 F). I used the cutter pan because I just can't get the dough to spread without ripping it using the peel and launching onto the stone...
After the par-bake I put my ingredients on, and then slide it onto the stone for about 5-8 minutes.