Thanks Paul as always. For now, I do lean towards the lighter rims and would like to see more dark and profuse black welts for a nice color contrast.
Marc, thanks for the tip. I have been trying that but without too much luck. I'll try again. I baked these too early last night b/c it was getting late and my wife was giving me that I'm hungry feed me look.
I have also read that the intense leoparding look is something that is undesireable to traditional NP pizza, a sign of overfermentation, and something we Americans enjoy looking at. I'm not sure why I find them so fascinating. Maybe it's b/c I haven't really achieved that look and I've become somewhat fixated on the challenge of it.
I know that this is a tough question but can you recommend a yeast (type) and % along with some bulk and proof times? Maybe just something that has worked for you? I would really be appreciative.
It's possible that it's the lack of a WFO or the heat is off, but I don't think that is the issue.
In this latest batch, the formula was ..
• Water 259gm (54F)
• AP flour 380gm (68%)
• Salt 9gm-1.5tsp (2.4%)
• IDY 1/32tsp-0.09gm-0.025%
• Total 648gm
I am aware that my IDY amount is a bit on the low end. I seemingly get too much activity from it and consequently had to decrease it. I was at work so I could not monitor the dough more closely but it rose to more than double at room temps (75F) within 10 hours. it ended up bulk rising for 2H more before i could divide and ball it and then proofed only 2 hours at 84F.
Do you think if I kept with this formula and ferment regime, and increase the proof by another 4 hours or so i would see the pox? I'm open to any suggestions or help. Why are these spots eluding me?
BTW, Marc what do you think about the current look of my pies? Do any of them have that traditional look that is desireable?