REALLY nice blistering and cumb. More details on dough and work flow please.
Since I make a huge batch at a time here are the bakers percents. The pizza above was a 320g doughball and it was about 12 inches.
I use a preferment. A preferment makes it ferment much faster and the flavors are different.
My preferment is 100% of the water (room temp), 33% of the flour and 1/3 of the yeast.
100% - Hi Gluten Flour
58.2% - Water
2% - Salt, olive oil and sugar
.22% - IDY
Mix and let your preferment sit for 12hrs at room temp.
Add preferment to mixer, then add the rest of the dry ingredients (salt, sugar, yeast and flour)
Mix until it just starts to come together then add the oil.
Knead for 2-3 minutes then ball and put into fridge immediately.
This dough is at it's peak at 48hrs.
Take dough out 2hrs before baking.
I put the stone on bottom rack and preheat for 45 minutes at 550.
Launch pie. At 2:30 minutes I set broiler to 550.
At 3:00 minutes I slide screen under pizza and move right below the broiler. 45 seconds then do a quick 90 degree turn and pull it after another 45 secs.