Steve invited me to his home today for some pizzas he was making and I decided to try out two dough balls mixed with KAAP and the Ischia starter to see how the KAAP would compare to the Pizzeria flour. I made the dough yesterday morning and use 60% hydration, 2.7% sea salt, and 5.44 grams Ischia starter for the two dough balls. The dough formulation was calculated by the weight of the water. The dough was bulk fermented for 12 hours then divided and balled. It was then left to room temperature ferment for 18 hours.
I was a little concerned that the bulk dough didn’t look like it was fermenting any. Even after the two dough balls were balled and left to ferment overnight at room temperature they didn’t look like they were fermenting much. At least they fermented enough until they were baked.
The first pie was a Cherry Jones and the second pie had dressings of homemade ricotta I had made last evening, mozzarella, prosciutto and oregano and chives from my garden.