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.
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.