First, a huge thank you to everyone who contributes to this forum -- this was one of my first pizza pies, and while I'm pretty pleased with the results, I'm curious what everyone thinks I should experiment / try next.
Here's an picture overview of my pizza / crust: http://imgur.com/a/1Y04x
My recipe was based on Fidel's
Caputo 00 (Red) Flour: 100%
Instant Dry Yeast: 0.8%
Followed by a fermentation period of 60 hours in my fridge, then letting the dough come to RT over 2 hours, balling, followed by an additional 10 hrs of resting at RT (69 - 71 F).
Baked at 550 F on a pizza stone w/ parchment paper for 7 - 8 mins + 1 min or 2 under high broiler.
Here were some issues / things I think could be improved:
1. When I put the balls to relax at RT, I covered them with saran wrap. When I went to take the wrap off, the dough was sticking to the saran wrap, which seemed very different than the proofing box images that I saw which seemed far less sticky.
2. Rolling out the dough was a little tough - as was trying to get circles
3. The crust was good, but a bit chewy and not quite what I've seen at restaurants. In fairness, I don't know if that's possible in my home oven, though people have gotten great results from what I can tell.
So question for you all -- any thoughts / advice on what I can try next? I really liked having the air bubbles in the crust, but I wonder if trying lower hydration would allow the dough to be more workable, while still having the spring that I like.