I'm really confused. I've read tons of posts about cold fermentation and the more I read, the more confused I get.
I really like Margherita Pizza's so I'm trying to find a dough recipe I like.
Here's the latest dough recipe. Made Wed night and in the fridge. Plan is to make/cook Sat. This recipe came from this site.
"Pizzzzagirl's 12-Inch Lehmann NY Style Dough Recipe"
100 %, Bread flour, 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)*
63 %, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
1 %, Oil, 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
1.75 %, Salt (table salt), 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
0.4 %, IDY (instant dry yeast), 0.03 oz. (0.81 g.), (a bit over 1/4 t.)
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
I don't like thick crusts and I'm trying for something thin, crispy and a little chewey. My past problems have always been issues with stretching the dough. It always recoils back. I've read on this site that if that happens to let the dough rest for 10-15 minutes they re-work. So that is my plan for this dough if I have trouble stretching.
Here's my questions:
Can you do a cold ferment with any pizza dough recipe and if so should I cut back on the IDY, salt, etc?
Can you obtain a great dough, texture & flavor, by doing an extended (24 hrs) rise on the counter?
I apologize if I posted in the wrong place. Please move if necessary.