Omid, just a note of thanks for the information you have posted over the past 116 pages, yours and those who have added posts have made a great contribution to all who have read your thread. I have learned a lot,- not enough yet, but certainly have added to my knowledge.
A question or two if I may. I am restricted in part by a lack of proper oven (oven temp 690į below, 740į above), but am trying to make pizza as close to Napoletana as possible. I was intrigued with your room temperature fermentation so thought I would compare it to my usual protocol which is
453 g Caputo blue
278 g water
10 g salt
1.2 g active dry yeast
Bench 1 hr, fridge in bulk 24 hr, balls in fridge 48 hr 2 hr on bench and bake when 70į
As I looked at the amount of yeast to add to the room temperature ferment I was shocked and worried but very pleasantly surprised at the results. I used the same ingredients as above but using .1 gram of ADY
4 hours in bulk, 17.5 hours in balls, 69į at shaping. The results were very good, but the question came as I compared it to a thawed ball of refrigerater fermentation dough. How is the flavour affected by the two methods of fermentation? A search of the thread for flavour shows little mention so I would love to hear your thoughts.
My learning is slow, in part due to low "production" - we are a gleefully retired couple and eating my experimental pizzas, 2 just about every week is having an effect on the waistline, necessitating more and longer walks . . . We don't have a Delbar to assist. Having fun, getting better, just another year or two? To a "good" pizza? The hydration will get there as my hands learn their role.