Thanks guys. These pizzas have an interesting story behind them so I will tell it. I pulled some starter out of the fridge and put some in a bowl to make dough between 6-8p when the starter would be ready. Anyways, I got busy and decided to not make pizza. Well my kitchen is often messy and I forgot the bowl of starter out all night. I woke up earlier yesterday and saw that the starter still looked active. Tasted it and it wasn't too acidic. It still passed the float test so I thought what the hey, let's make some dough for tonight.
John, this is your starter. 10% and 75/25 HG/00 mix 74% hydration & hand kneaded. It's easy for me to make pizza by hand with BF and stronger flours. Still trying to work out an easy hand process for 00, but I may just have to use the bosch for that flour.
So running short on time before work, I decided to do a long bulk fermentation hoping to get off of work by noon to divide and ball and bake at 5p. Well I got stuck at work until 4pm! Got home at 430 and the dough had more than doubled. I smelled the dough and could tell it wasn't in danger of over acidifying. It had risen a lot but also didn't look like it was anywhere near collapse either. So I gingerly divided & balled the dough after a 9 hour bulk hoping I could let it ferment a few more hours to bake. The dough was soft and bubbly prior to balling. Well it continue rising well and I baked about 1.5h after balling. The dough was a bit harder to open than normal but not bad at all and definitely understandable. This is what happens if you ball too late in the process. Dough seems to develop strength as it sits. It seemed like great dough though just by how it looked and handled.
John, I usually do anywhere from 230 to 240g for a 12". That is stretch to 13" and 12" at post bake. When I make the dough correctly it has a dramatic rise with much lower temps in my LBE, therefore require less dough. If the dough has the right strength and structure you can probably do as low as 220g for a 12", but that's pushing the limits unless you want a really thin pie which I'm not crazy about.
Kelly I have experimented with short, moderate, and long bulk times vs proof times. There is a difference and great pizza can be found in that range.