Yesterday I fired up my little oven and made some pizzas for the first time in a while. This also meant a debut for my new mixer, and it did the job quite well I must say. Will still have to learn to use it a bit more. The recipe was:
Riscossa 00 flour - 100%
Hydration - 59%
SD preferment - 10%
Salt - 2,5%
Cake Yeast - 0,02%
Set to bulk rise for about 20 hours at RT, balled and let to rise for 4,5 hours before use. When I took the dough out of the container to ball it, it was extremely moist. A bit of flour, and a lot of frustration of how to handle it made for some beautiful balls 4,5 hours later. I made 5 balls with about 280 grams, and 5 balls with about 200-210 grams.
The dough was easy to handle when I wanted to use it, and I made probably the best pizza I've ever made. Everything was just great. The dough was really good with a slight sour taste from the sourdough, but was maybe just a tad too chewy. I really like the classic neapolitan style with very short baking times, but the people eating my pizzas usually prefer them when they have been cooked just 30-40 seconds longer. The oven could have been a bit warmer, and the fire a bit bigger. The first couple of pies were really good with clear leoparding, whereas I almost ran out of "good wood" at the end, so they had to have a bit longer in the oven. I was pleased none the less, and my GF and her parents were very excited about it.