I'm new to the forum but have been reading (and gaining a huge amount of knowledge) from here for quite some time.. so initially I just want to say thanks to everyone for contributing and sharing their experiences. I'm sure you're all aware, you'll be helping many many more people make pizza than just the members of this forum.
I've been making neapolitan pizza for a fair few years now, using what is a horribly small 1 pizza portable wood oven (not sure how i've stuck it out so long). I've always been happy enough with my dough, and have used the same process for a while
Anyway, I went to Naples recently and felt the pizza was just on another level, so i'm trying to tweak my dough to be more Neapolitan. In doing this, i feel its almost revealed some things that were going wrong with my initial dough.
I used to bulk ferment for 24 hours and then ball for around 8 more hours before use, all at room temp (here in UK probably around 16c). I now want to do a shorter bulk ferment (4 hours) and ball ferment for 20 hours (so a 24 hour dough). Other than maybe Da micheles, that seemed to be more in line with what the neapolitans do.
Since doing this, i've really struggled and found it hard to handle the dough balls. they've been overprooving i think (still taste ok though) as they are just too full of air, bubbling up and feel too light in my hand....even though i feel i'm using only a tiny amount of yeast (cake yeast). I keep on reducing the amount of yeast but crazily its not really changing. I actually held some dough back and and let it bulk ferment longer and in balls for shorter time and it came out similar to my old dough, much better to handle.... so i feel i may have been overprooving in my bulk the whole time. Does anyone feel the below receipe should overproove that much? I was surprised. or does anyone else find it difficult handling balls once they've been balled for a long time at room temp? Should i just get used to having a harder time handling the dough?
24 hour total ferment at around 16c
Few pics of my pizza attached (I hope)