This was a 73% hydration dough. I incorporated a 4 hour long autolyse, and I don't think I'll be doing that again
. The dough was extremely slack and I had real difficulty in developing the dough strength (upwards of 10 stretch and folds, spread out over the first couple hours, with a couple S&F's performed on the cold refridgerated dough. Diminished returns with extended autolyse? Anybody else who's experimented with an extended autolyse notice this?
3% sourdough starter (maintained at around 90-95% hydration, fed with a mixture of whole wheat and rye flour), 2% salt, no oil. Dough made using 9.8% AP flour (Vilma brand).
Topped with tomato sauce (Mutti tomatoes with minced garlic and marjoram) and parbaked, then laid on the w.milk mozz, mushrooms, onions and strips of ham rubbed in sweet paprika and EVOO. Despite the hard work, this pie came out good - so in the end it was worth it.