Latest experiment......

[Mangia Pizza]

Caputo pizzeria 48 hr rise  VS Caputo pizzeria quick VPN dough.....

48 hr rise

Flour (100%):    1286.99 g
Evian Water (62%):    797.93 g
CY (.05%):    0.64 g
Salt (2.8%):    36.04 g
Total (164.85%):   2121.6 g
Single Ball:   265.2 g

VPN 8 hr rise

Flour (100%):    1286.05 g 
Evian Water (62%):    797.35 g 
CY (.17%):    2.19 g
Salt (2.8%):    36.01 g
Total (164.97%):   2121.6 g
Single Ball:   265.2 g

Same exact oven conditions and same very amateur pizzaiolo......

What should I expect to see?

[andreguidon]

VPN 8 hour - More browning, tighter cornicione, but still soft, and easy to handle.
48h dough - more leopard spots, soft, and harder to work with.

[Pete-zza]

Paolo,

What will the fermentation protocols be and the fermentation temperatures?

Peter

[Mangia Pizza]

Paolo,

What will the fermentation protocols be and the fermentation temperatures?

Peter

Peter, the 48 hrs dough was kept at 60F, while the 8 hrs was kept at room temp. 70F.

Mixing technique same for both....

bulk for the 48 was 12 hrs, balled for 32.5 hrs so I guess it really was a 44.5 hr total rise.

bulk for the 8 was 1 hr and balled for 7 hrs

[Mangia Pizza]

VPN 8 hour - More browning, tighter cornicione, but still soft, and easy to handle.
48h dough - more leopard spots, soft, and harder to work with.

Correct!

[bakeshack]

Nice work!  Did you notice any difference in texture and flavor?  Which one did you prefer in general?

[Mangia Pizza]

I didn't notice too much difference in texture, flavor was a bit deeper with the longer fermentation.

Overall, the leoparding of the 48 hrs dough makes it more appealing to the eye, but it is harder to work with.

Conclusions:

It is nice to know that you don't always have to plan 2 days in advance if you want to make some pies.

The 8 hrs were actually much better than I thought they would be for such a short fermentation.....