Norma and I have been feverishly corresponding back and forth on this subject. I learned years ago in my bakery experience that making a yeast/flour/water preferment the night before would add more flavor to breads. I have experimented with this lately because our business is picking up so fast that I can no longer do daily 3-5 day ferments in the fridge due to lack of space. I can still fit 1-2 day ferments and Friday we make dough for Monday. I have tried using our sourdough starter for a 1 day dough but found the flavor to be too sourdoughish for my taste. My first experiment with the night before preferment/starter/biga or whatever you want to call it had too much yeast and created a very yeasty taste. No one seemed to notice it but I sure did. The cool part was it brought back tastes that I remember from the 60's eating pizza in NJ. It was a much similar in flavor, although too strong, of the same day doughes I grew up with. It was very light colored rim/undercrust and not very good looking IMO. After bouncing back and forth with Norma I cut way back on the preferment yeast amount for todays dough.
Here are the results and I have to say they were impressive. I added oil/sugar to the dough at the levels Norma uses. We were very busy today - 40 pizzas in 3 hours, several hundred bagels, 15 pounds of dog biscuits, large french baguette order for a caterer, about 600 cookies we sell to 2 school districts, a local entrepenur who is opening a soul food restaurant came in to discuss hiring some of my students, a call from a Columbus gluten free pizza company owner........
Once I had mixed/balled the preferment with the remaining flour, water, IDY, salt, oil, sugar, I put it in the fridge figuring at the end of the day I would play around with it. I forgot about it till we were near out of dough and more orders were coming in. I checked the fridge to see if we had any dough left and it was the only dough left. It didn't have time to warm up/finish its rise properly. I had a good deal of trouble opening it and getting it to size and it bubbled up quite a bit. With a longer room temp rise depending on room temp and if it was put in fridge, it should be easier to work with I think. I will try it again next week.
I left the breakdown between preferment and final ingredients at work. It made 6-20 oz dough balls with enough left over to make a small pizza bread that my kids love. I can post the formula Monday if anyone is interested. Thanks Norma for responding to my many posts. You got me thinking oil again. I had dropped it from my sauce and dough a ways back. I love experimenting with eyeballing things and that was what this experiment was. Luckily I weighed everything pretty close and wrote it down
the pictures are from an extremely rushed scene. I would have cooked this pie a bit longer in retrospect but such is life in the fast lane!