Made the first round of pizzas yesterday with the Camaldoil dough from earlier this week. I wasn't too happy with the results. I wish I had pics but didn't get any. I tried following Craig's dough-making procedure. I made two batches of six 250g balls. When I made the second batch, I must have goofed up the water measurement because that batch was entirely too wet. I added extra flour but it never materialized in to anything other than extremely wet dough. When I tried to build pizzas with it, I needed to use a ton of flour to keep it from sticking to the counter and the launch peel. Then the excess flour burned easily while baking. The first batch of dough, which appeared to be the correct water content was much easier to work with. I still had to use more flour than I would have liked, which still made it want to burn when baking.
My Ischia looks better each day. It looks like its doubling in size within 2-3 hours of a feeding.
I have three questions for the experts:
First, when do you feed the starter for the last time before using it to make dough? In other words, if you're making dough on a Saturday afternoon to eat in a few days, do you feed the starter that morning, or the night before?
Second, what's the best temperature to have the dough at when getting ready to make pizzas? Last night, the cooler the dough, the easier it was to keep from sticking but the harder it was to get it to a consistent size.
Lastly, when using flour while building the pizzas, would I be better off using AP flour to keep everything from sticking? It's my understanding that AP doesn't burn as easily as the Caputo. Or do just need to get better at building and launching pizzas so I don't need as much flour?
I want to try another batch with the Ischia starter in a few days once I know it's going strong. My results last night leave me hoping the Ischia and improving my skills results in better pizzas. I was definitely a little let down. The last dough I made was with instant yeast and caputo and it worked better than last night. I think my starter was still getting itself going because there was a definite lack of rise to my dough yesterday as well. Perhaps this made building and launching more difficult.
I will keep going with the learning process. My wife isn't tired of eating pizza yet so I have that going for me, which is nice.
On a side note, this morning we made the cinnamon roll recipe out of the Sourdough International book in the pizza oven. They turned out great using two cups of Camaldoli starter. Obviously with that much starter, we go tons of rise with the dough overnight. They tasted good.
Thanks for the help and feedback.