Okay so here is an experiment I have planned to look at how my dough behaves in the BS with different amounts of fermentation. I am going to try my best to not change the other factors besides the fermentation time, but it could be a little tough since you can't set the BS to an exact temp. I am shooting for a stone temp between 650-700F resulting in an about 4 minute bake. The differences may be in taste, but I imagine we will see some that are visual too.
I have 4 dough balls to use, but I haven't decided on the schedule of when I will use them. Maybe like a 1 day, 2 day, 3 day, and 5 or 7 day. If anyone has an opinion on this I'd love to hear it.
Here is the recipe
This is the first one of the set. It was just under 24 hours. About half the time in the fridge and the half out. The pizza was a little tougher than I like and it was the first time I had launching issues in the BS so it was very oval. I noticed some very good blistering from the pizza and that is something I like. It was a little tough for my own taste. I like a bit of crunch but for the pizza to tear easily. Hopefully extra fridge time helps with this. We will find out. The bottom was great, and it had about the perfect integrity I look for in slice characteristics. The dough was quite flavorless as expected.