Last nights pizzas were a 48 hour cold ferment with .06% ADY, 15% Portland Starter (inactive so more like a pre-ferment), 62% hydration (50% Fullers / 50% water), 2.6% sea salt, 1% Avadado oil. (hydration does not take SD hydration into account) 60% Frigo WMLM, 35% Frigo PSLM, 5% Parma-Regg. 6-1 sauce with M.A.E oregano, basil, marjoram, salt, sugar, minced roasted garlic.
One was Gallo pepperoni & fresh basil. The other was "just cheese" but I've taken a liking to thinly sliced fresh Calabrian peppers as a topping, placed on top of the cheese pre-bake. Baked at 570* F for 6 minutes in both cases however, the first one was broiled a little too long. The second one was only broiled for 30 seconds - but that was the cheese Calbrian peppers so it did not need the extra time to get the pepperoni closer to "right."
They were both good but the preferment seemed to - just as the last batch of dough - make it a bit more bready which is really strange IMO, as I used 80% Power Flour and 20% Gold Medal Bread Flour. Well see what the 3rd dough balls is like after a few more days in the fridge. I think I still prefer a straight SD (Ischia, SF, or Camaldoli) with a controlled, not cold, maturation period. But that taste test will likely continue in perpetuity! Ha!!!
Thanks for viewing!