I am attempting to develop a dough that is similar to a Neopolitan dough in that it has that flavor of being fermented for a long time or has used starter. It is not mandatory for me that it is VPN. Here is the recipe I used. http://www.pizzamaking.com/forum/index.php/topic,19928.0.html
I can't blame my issues on the recipe because I was not very strict in following the proofing instructions. Here were my issues.
1. The dough thinned out in the middle too easily while being stretched.
2. I weighed out 10oz balls but I was only able to easily stretch it to 11" or 12" in diameter.
3. The crust was not as light and airy as I would like.
My goal is to develop a prepping and proofing process that is restaurant friendly. I'm open to using a starter, or doing a long ferment, whatever is mangeable and can be consistenly executed. It is very hot where I live (90's - 100's) summer and is 30's - 40's in the cold months. I'd like the pizza to be somewhere in the neighborhood of 13.5" - 15" in diameter.
Thank you in advance for your critique and feedback.