Excellent job. Can you tell me what amount of dough you made and the size of pizza made from the dough?
What intrigues me about your pizza and also Craig's attempts is the large cornicione and what causes it. Is it the amount of yeast used in the preferment (0.15% IDY is a lot for an 18-hour preferment at around 68 degrees), or is it the mix/knead/stretch-and-fold protocol, or is it the shaping of the final skin to achieve the large cornicione, or is it the use of the convection feature (with a steel plate in your case), or maybe some combination of these measures? Maybe even Craig has an opinion on this.
The pizza was 14-inch dia and I used 385g of dough. So a TF of about 0.09.
I left about a 1-inch, plus a bit, wide strip of just oiled dough around the outside edge. I know this because that is about how wide the brush I used to apply the oil is. I don't remember making a special effort to get more dough into the cornicione. However, I was probably into glass of wine #2 by that time.
In my case, I think it is a matter of the high hydration and an almost "Tartine Bread" approach to handling the dough. This approach gives me explosive results on the 2Stone with NP doughs also. So, in this case it went:
- Dissolve barley malt syrup in most of the water.
- Add polish and mix well
- Add all the flour and mix with spoon or hands
- Add salt and remaining water and mix with hands
- 30 min rest
- Stretch and fold once around in the bowl
- Repeat rest/strech folds for the next 90 min.
- Ball (sort of it was pretty wet)
- Into the fridge
I want to try a Vinne's pie, so perhaps I'll loose the polish to eliminate one variable.