Here's some shots of a couple pizzas I made on Sunday, the first ones in a few weeks. Had another go at a lower (for me) hydration, 65%. Used a flour milled by a local artisan bakery that grinds their flour daily. I bought it about two weeks ago so it was still quite fresh.
Did a ~30 minute autolyse at 100% hydration then mixed in the remaining flour, yeast and salt in my KitchenAid at speed #2 for 3 minutes. Let the dough rest for over 30 minutes (not sure of exact time) and then did a stretch-and-fold, at which point the dough was perfectly smooth. Overnight room-temp bulk ferment (approx. 10 hours). In the morning, weighed out and formed dough balls (250g) and put into Glad containers to proof for another 10 - 11 hours. Stretched out to around 12 inches (just a guess, didn't bother to measure).
The results were much better than my previous attempt at a lower hydration. This time the crumb was open and airy. There was still a bit more chew than my higher hydration crusts, but it was a good amount of chewiness I think.
First pizza is fresh mozzarella base, heirloom cherry tomatoes, basil and olive oil post bake. The pie baked in 2:00, my fastest yet and probably my best. It had some nice spotting, good char.
Second pizza was fresh mozz base, pancetta, quail eggs, basil and shaved parmesano reggiano post bake. This one took longer as I screwed up the timing of the broiler cycle. 3:00. I was hoping for the eggs to be medium-soft with a bit of a runny yolk but they were firm. Still very delicious though. I think if I had nailed a 2:00 bake and used the eggs straight from the fridge rather than room-temp it would have been perfect. The pizza was very tasty but I kind of felt like it was missing something. But...what? Any ideas? Perhaps some arugula?
Since I found this forum my pizzas have really started to improve and I am really happy with the results at this point. But, I always want to get better however at this stage I'm not sure what direction to move in or what to focus on? Any advice would be greatly appreciated!