I was able to make a few pizzas over the holidays and have been trying to recreate some of the beautiful pies made by Marlon and the cake yeast dough he uses. If I capture a fraction of the quality of those inspirational pies I'll be happy!
Here is the formula I used:
1000 g Caputo "00" Pizzeria flour (roughly) (blue label), 100%
580 ml water (temp adjusted according to flour and mixer temp, filtered), 58%
2 g Cake Yeast, 0.2%
20 g salt (sea salt), 2%
1) Combine yeast with water in the bowl of the SP5 spiral mixed, then add all of the flour and mix until just combined and shaggy.
2) Autolyse for 20 minutes covered with a damp towel
3) Begin mixing and add sea salt (photo at 00'34")
4) Mix for 05'00" (photos 01'00" -> 05'01")
5) Target dough temp 68ºF - 70ºF
6) Allow dough to rest in a covered bowl for 20 min. (photo of slightly rough dough ball)
7) Perform a series of slap and folds (about 4) with 5 min rest in-between each one until dough is smooth (photo of smooth dough ball)
Bulk ferment for two hours at 68ºF - 70ºF (photo of 68ºF dough ball) and expect no more than 10-15% increase in volume.
9) Ball into 270g portions and final ferment for 24-hours at 60-65ºF