had the hankering for pizza yesterday.so i did a 10 hour dough in my sp5. 3000 g caputo, 90g salt,4g cake yeast,1875 water . 30 minute bulk, 9.5 hours in balls 265 g. i did 6 balls at 10 hours.rest is refrigerated at 38 degrees. might cook it this weekend if i have time.
i enclosed pictures of the pies actually did a couple of filetti pies, that's as creative as i get. i was happy with the taste and texture.seems that the same day dough is much easier to work with. the dough holds it shape better and over the hour of cooking the pizza didn't change at all. the biggest problem with this dough is baking temperatures. 825 floor gave me a nice balance top and bottom.at 900 you had to pretty much cook off of the floor.the lack of room in the oven makes placement and maneuvering hard. I'm not complaining i really like my oven.i believe that a dough that is proofed for 24 to 48 hours will handle the high heat better. the 10 hour has a lot of sugar left in it and caramelizes very fast. in comparison to the pizza of naples, da michele would be an example of a long fermented dough and trianon a same day dough.the finished color and texture is easy to spot. pictures