This dough was something special. A riff on the Keste Clone dough of John DellaVecchia.http://www.pizzamaking.com/forum/index.php/topic,12606.0.html
-I used only .02% IDY.
-Minimally mixed. 24 hr RT bulk rise with two turns
-Balled for 24 hr RT
-Refrigerated for 24 hr
-2 hr wake, then bake.
Quite light, beautiful crumb. Very delicate, Quite good.
Still the cheese is an issue. I folded a kitchen towel on a plate. placed two layers of paper towels on the kitchen towel. Sliced the cheese into one inch slabs. Placed them on the paper towels. Covered the cheese with two more layers of paper towel. Placed another plate on top of all this, and put it in the fridge with a gallon of milk pressing down on it all for 18 hours. The cheese was really dry and pulled apart like string cheese. Still it doesn't melt like I want. Sheesh.
I want the tomato, cheese and oil to merge with less defined edges. That to me, with a perfectly light baked crust is the beauty of a proper NP.
Flour (100%): 828.12 g | 29.21 oz | 1.83 lbs GM Hearth Style Flour
Water (60%): 496.87 g | 17.53 oz | 1.1 lbs IDY (.02%):
0.17 g | 0.01 oz | 0 lbs | 0.05 tsp | 0.02 tbsp
Salt (3%): 24.84 g | 0.88 oz | 0.05 lbs | 4.45 tsp | 1.48 tbsp
Total (163.02%): 1350 g | 47.62 oz | 2.98 lbs | TF = N/A
Single Ball: 270 g | 9.52 oz | 0.6 lbs