Long time reader, first time poster.

[Pizza3.14]

I have been reading the forums for more than a year now and finally decided to register.  I am in the same boat as most people having an oven that reaches 550 and I do the best I can with stones and a long preheat.  For quite a while I had been trying to match the pizza I ate in Germany and Italy.  Since I am not in the position to get a wfo I have been lately focused on a NY style pizza.  I especially enjoy Glutenboy's long fermentation recipe.  I'm looking forward to starting to post some of my work and questions.  I have been reading the thread about when to ball the dough and thought I would try that technique along with glutenboy's recipe.  I typically use KABF, (now in organic) or KASL.  Still looking for a cash and carry place to get non-bromated all trumps.  Should anyone know of one in the Northern New England area please let me know.  

Pizza3.14

Here is my latest pizza.  I made it with Glutenboy's recipe and methods.  I used KABF and baked it on the 6th day after a cold fermentation.  It was about 13" and they were 300g dough balls.  I had an issue with the spotting on the dough,( I believe this is a Ph issue) Does anyone know how to avoid this, or is there a need to prevent it from occurring?  Also, while the dough was warming before baking, I added some flour to the top and covered it with a dish towel however I still had a beginning of a hard coating.  Any tips or input would be great. 

[Glutenboy]

Just saw this topic and wanted to chime in if you're still out there.  Just do the counter rise in the same glad container and keep it covered to prevent a skin from forming.  There's no reason to disturb the dough at all until you're ready to stretch.

GB 

[Pizza3.14]

GB,

Thanks for your response.  I am still around just not posting quite as much.  Still making pizza though.  That is what I have been doing with the dough.  It is working out quite well.  Each time I let one of the dough balls go longer than I think I should I am surprised at how good it turns out!  recipe and technique were a wonderful addition to the site. 

Greg