I stumbled upon a simply amazing dough quite by accident. It started by adding a large amount of Ischia culture (in lieu of a poolish) to my pizza dough to generate some flavor in a small amount of time. From there it progressed to extended fermentation time in the fridge, and the results are nothing short of fantastic (from my point of view anyway). I'm going out on a limb to say that this is the simplest, most forgiving dough I have ever made...and so far every single pizza I've made using this process yields an eggshell thin crisp crust, with a very soft middle.....and need I say, the pizzas taste fantastic....
I've had to experiment to get the hydration correct as reballing is a major component of the process, and if the dough is too dry, it can be complicated....but, I think I have it just about right now...the process is easy!!
Here is the recipe I've developed using King Kaiser flour.....which is basically an All Trumps flour with ascorbic acid added.
Ischia culture (40% by weight of dough, the culture is cold and used right out of the fridge)
I'm sorry, I can't get the pre ferment dough tool to copy the formula correctly.
All ingredients are placed in the Kitchen Aid bowl...and using the paddle, the dough is mixed for 1 minute. The dough rests 5 minutes...and then is mixed again for 1 minute.
The dough is placed on a slightly oiled sheet pan where it is stretch and folded at the 30, 60, and 90 minute mark. At the 120 minute mark, the dough is scaled and placed in individual containers (unballed), and placed in the fridge for cold fermentation. So far I have had them in the fridge up to 6 days with good results. As the doughs ferment they will slowly rise and start to fill their containers. The day before baking, I degas and reball my doughs. The day of the bake, the doughs can be taken out 4 to 8 hours prior to bake with great results. It can't be any simpler than this.