I haven't made a sourdough NP pizza in quite some time but I had some friends over last night and made these for them. These were some of the best tasting pies I've made and the texture was extremely soft and tender. I think the 5Stagioni needs to be handled much less than the Caputo Pizzeria and the hydration level, IMO, should be at least 66% or more to get to where I want it - soft and tender with no crispiness on the bottom and around the crust and very easy to fold.
This is the key - high hydration (I agree 66% is the minimum and probably the right number), don't overwork, and VERY VERY HOT/FAST BAKE! I think the bake time really needs to be <45 seconds.
I did an experiment tonight, I got the oven hotter and hotter and each pie was better than the last. The bake times, in order (pics in same order):
Mushroom - 90 sec
Margherita 1 - 66 sec
John's chive pie - 58 sec
Brussels - 55 sec
Margherita 2 - 48 sec
Maranara - 45 sec.
100% Stagioni Napoletana
67% Water (I'm going to use 66% next time)
Mixed in the KA for about 2 minutes. 20 minute rest and a set of stretch-and-folds. Let rest for a couple hours (at 60F) then a set of stretch-and-folds. 36 hours at 60F. Balled and another 8 at 80F followed by 2 at 68F.
As Marlon noted - ultra soft and tender with no crispiness at all and very easy to fold. You can really see the softness in the last picture. I'm not ready to say I like it as much as Caputo but it is growing on me. My youngest son who is my pizza connoisseur says it is better…