Recipe for 6-7 hour dough

[AustinSpartan]

Can anyone recommend a good 6-7 hour dough recipe, with room temp ferment at ~75 degrees?

[Jackie Tran]

AustinSpartan, Goodluck. Neopolitan escapes me.

[PizzaHog]

I am a clueless newbie to Neapolitan but have been reading posts like a madman.
Remembered this one which looks close enough to adjust and Andre's pies are things of beauty.
http://www.pizzamaking.com/forum/index.php?PHPSESSID=bbed5b40e0b4570e79fdbd2f4e4a73cb&topic=10024.msg88646#msg88646

[andreguidon]

thanks pizzahog !!

[Jackie Tran]

whoops sorry Austinspartan.  I didn't realize you had posted in the Neopolitan section.

Yes thanks Andrequidon, for going before us and lighting the way. 

I'm been studying as well and working on a couple of formulas.  Hopefully bake will go better than yesterday in 2 days.  Caputo pizzeria, 60% hydration, 30% starter or preferment, 48 hours sleep.  I'm hoping for just a few leopard spots on the rim.

[thezaman]

this was in the new book by Andrea Mugnaini "The art of wood fired cooking". three hour pizza dough,1 1/2 cups warm water , 1 teaspoon ady, 4 cups 00 flour ,1 teaspoon salt, 1 teaspoon olive oil. use 1/4 cup of the water to proof yeast for 5 minutes, add all ingredients other than oil to mixer mix low for 2 minutes, add oil mix two more minutes, cover and rest 20 minutes. resume mixing on medium low speed for 3 minutes.  place in a oiled bowl for 2 1/2 hours until double. yields 32 ounces of dough.