I haven't posted any updates in a while, waiting to get a new camera and figure out how to use it. Still learning, but... here's some pizzas from last night. I'm really happy with where I am now with my basic formula and workflow. Soon I will start experimenting with variables like starter, but I wanted to have this dialed in first. My go-to formula currently is 100% Caputo, 58-62% HD (these were 59%), 2.6% salt, and IDY. Mixed for ~4 minutes in Bosch Compact Mixer, gathered into rough ball and sits for 30-60 minutes, then into a smooth ball and bulk ferment at room temp 8-14 hours depending on temp of room. Then balled and either kept at room temp if it's cool, or into 'frige for a few hours then out until cooking.
There were only 3 of us last night so only made a few pizzas. These are margherita, then a white pie that was fresh ricotta, Parmesan Reggiano, and some aged mozz topped with fresh asparagus and paper-thin slices of Meyer lemon and a little more mozz. That was my favorite pie of the night, marred only by the bad decision to take my perfectly done pizza and briefly dome it on the way out which put brown bubbles on the mozz. Dang it. Then a somewhat heavy pizza of red sauce, pistachio pesto, mozz/parm, roasted eggplant slices and red onion. Last a white pesto pie with cheeses and red onion - I liked the ricotta under the pesto but others did not.