Guys..what am I doing wrong?
I have gray looking pizzas
I probably should have done control pies in home oven, but didn't. These are BS pies, two different dough recipes, both poolishes. No mixer, all by hand
On left is 66% and right is 62%. Both no oil, no sugar. Combination of total room temp ferment ( 30 hrs for 62%, and 25 hours for 66%, plus 5-6 days in fridge, balled just 12-ish hours before bake) IDY .05% in final dough. .1 % in poolish (so not sure how top calculate true total) Launched in BS between 660 and 670, then heat lowered and total bake time about 6 minutes. Flavor and eating texture not bad, but visually not good at all.
ANy thoughts/help appreciated!