What is an Easy peel?
Meant to say Super Peel. You can do a Google search and check it out. I like mine a lot.
It sounds like you're doing an awful lot of stretching and folding, but I'm speaking from a much higher hydration experience, so I could be speaking from ignorance on that specific hydration. Personally, I'd cut back to 2 stretch & fold sessions. The 20 hrs in the fridge should do the rest. Also, it appears that you're lacking color on your crust. This could be corrected by adding a little sugar to the mix. I don't know starters, so maybe someone else will chime in with some better advice on that subject.
my 2 cents.
I only stretch and fold twice each time. Just want to ensure even distribution. As for the color, I could probably get more by putting it under the broiler for a couple of minutes, but it is definitely not lacking flavor! I don't want to add sugar just to get color. The bottom gets a nice brown spotting.
I do just about everything differently from the way you are doing it. I'm not saying what you are doing is wrong - just different. I will share that I have not had good results cold fermenting sourdough. ~60F is the lowest I would reccomend.
You read exactly how I do things here: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069
I'm happy to answer any specific questions you might have about the way I do things.
Cold doesn't affect mine too much at all. When I first switched to sourdough, I would add a little ADY to give it a boost, but my starter is now about a year old and going strong. It blows up my dough even in the fridge. I'll check out your method to see what I can do to make mine better.
Are those french fries on the pizzas?
No fries. Those are pineapple chunks! The pizza toppings are:
1. pepperoni, pineapple, Italian Sausage, black olives, mozzarella
2. pepperoni, pineapple, Italian Sausage, kalamata olives, caramelized red onions, red bell pepper, mozzarella/gorgonzola blend
3. sauteed spinach, kalamata olives, caramelized red onions, red bell pepper, tomatoes, fresh basil (no cheese for my vegan wife)
Thanks for posting your workflow. It is very much in the tradition of bread making, with a cold retard. I like that you hand develop the dough. And your resulting pizzas look very good. Keep up the good work.
Thanks! I developed my pizza dough from my sour dough bread recipe. Pretty much the same technique and my sourdough bread is pretty tasty with good tang. I usually make 2 batons and 1 sandwich loaf each week. See my bread pic below!
Also forgot to mention my starter is 100% hydration if that helps at all.