I'm working at a Children's centre in Mozambique and I'm starting to train some of the older boys to make and sell pizza.
Last week was our first big night - we made 40 pizzas - and I did not realise how much work that would be!
I have been experimenting recently with knead vs no knead, and I decided for our first attempt to go with the Jim Lahey pizza recipe, which I had down from some googling as yeast .2%, salt 2% and water 70%. There is only one flour you can buy in bulk here and it is labelled as bread flour and it's not bad, no idea of the protein % though. It does seem to be quite a thirsty dough.
I mixed up a 5kg+ batch and left it for about 23 hours at room temp - which is pretty hot here, around 85-90F in the day and 70-75F at night. After 23 hours it had almost doubled, had some bubbles on top, but not as many as I have seen in some photos. I thought it might over-rise with the high temp's, maybe because my yeast is pretty old, I don't know. Then balled at 200g and proofed at room temp for 2-5 hours, from the first to last pizza.
Anyway, we fired up the old WFO on the base, which was an adventure, e.g. the wood and bamboo that is in the hearth (!) catching fire, plus the dome cracked... but the pizzas actually came out really great, I was so happy.
The only downside was that the no knead wet dough was too difficult for the boys, who've only had a few lessons so far, to shape into bases. But it tasted great and I think the high hydration worked well - better than a couple of experiments we'd done with lower water %'s.
So is there a way to improve the strength, but keep the flavour and hydration? Cold fermentation is not an option as there's no fridge. What happens if they knead the dough and then leave it for the same 24 hour rise? Everything is by hand, which is why I wanted to get no knead to work if I could.
Many thanks for any input.