My weekend project

[pizza dr]

Been reading Craig's posts all of last week and I'm very intrigued by the longer and longer fermentation times.  So I gave it a shot myself.  Not nearly the fermentation times that Craig used (I'm not that good of a planner).

Heres the formula

100% Caputo
60% H20
2.5 % Sea Salt
.5 % ADY

Mixed in KA  approx 80 percent of H20 and yeast... let shaggy mix rest for approximately 30 mins (sans salt). Started kneading and slowly added rest of water and salt for appoximately 9 minutes. 

Bulk ferment at 65F in my wine cabinet for 27 hours and balled for 3 hours at room temp (approx 3 hours). 

Cooked in WFO at  700F for close to 2 minutes.

First  pic is a carmelized onion and gorgonzola appetizer pizza
Second pizza  is a sausage, Hatch Green chile,  and Mozz.  This was good. 

Thanks   Scot 

[TXCraig1]

Scot, those pies look great. Both are flavor combinations I like a lot.

My dough making routine doesn't take too much planning. Two evenings before I want to bake, I make dough. I ball it the morning of the bake. e.g., for a Saturday (evening) bake, I'd make the dough Thursday evening and ball it Saturday morning.

CL