Having followed many of your threads, I decided to try this one today. Yesterday evening I fed my starter and let it sit out overnite. This morning at 8 am I mixed the dough using your weights for 1431.58 total dough weight.
but I split the dough into 6 balls rather than 5(roughly 240 g each) since my stone is only 12".
I used a mix of flour -- all purpose @ (250g) and (444.56g) bread flour. My preferment is a revived 50/50 by weight starter which I have been using a lot of recently and it has been fed with all purpose flour. The dough was slightly salty, but I liked it (I used iodized sea salt). table sugar, olive oil, IDY as specified.
Following your method I was concerned about your mention of pouring the dough out since there was no pouring involved.
Mostly just scraped it off the paddle.
I then refrigerated 4 of the balls and set the other 2 to ferment at RT.
I wanted to bake at 1 pm so I stretch and reballed at 10 am and the dough was well developed by 1:00 for fairly easy opening, dressing and baking at 550 for 5 and 1/2 minutes in my home oven middle rack.
What a tasty and beautiful pizza! I'm convinced this will be my go to recipe and can't wait to try out the rest of the dough as the days pass. Thank you, John!
I was in a hurry and had no sauce--this was chopped grape tomatoes, fresh basil, chopped fresh garlic, hand cut pepperoni and mozzarella chunks. I little greasy but damned good.
Would have had better pics, but these got devoured too quickly!