This is my first post here so for starters I would like to thank you all for your generosity in sharing so freely your knowledge . I have been following the forum for some time and it is truly amazing and comforting to know that people are still willing to divide with others all this massive amount of information. I really respect you very much for that.
As for the pizza, this was my first shot at al taglio and still have much to learn, but well, that is why we are here...
Flour (50% Caputo Red and 50% Semola De Cecco) - 400 gr.
Water (80%) - 320 gr.
EVOO (2%) - 8 gr.
Salt (2%) - 8 gr.
ADY (1%) - 4 gr.
Hand kneaded, 6 Stretch and folds every 15 minutes. Cold fermented for 24 hours and baked in a 30 x 50 cm pan.
Things I would improve:
More gluten development
More total dough for pan size
Much less yeast