I made another attempt using the same formulation and only doing a one day cold ferment. The dough ball was left at room temperature for 4 hrs. yesterday before the dough ball was opened.
The resulting pizza was very good in taste of the crust, bottom browning, and crispness when taking a bite. The crispness seemed about right. I am still undecided if I want to use this formulation for my market dough, but do like it very much in terms of TF and how the overall pizza turns out. I still canít believe a one day cold fermented dough turns out so well. This dough ball was very easy to open and the dough felt really soft.
The ďreal kickerĒ is that for this attempt, using the same formulation, I used KASL instead of ADM Gigantic bromated flour. The resulting pizza was the same in every way as using bromated flour. I have been playing around with bromated flours and unbromated flours for a long while and although many members wonít agree with me, I find a flour like KASL caní bring the same taste, bake, crispness, color and characteristics as using a bromated flour. I sure donít know, and havenĎt done enough tests, but believe it all has to do with the formulation and if a similar high-gluten flour is used. I really donít think bromated flour make any differences in this pizza, at least when using this formulation.