Well, I made my 1st Caputo flour pizza tonight and there is 15 minutes before it is Xmas here in Australia. I made it with D.O.P Agri genus pomorado San Marzano tomatoes.
I used a Ischia Biga at 63% hydration and used TXCraig1 chart to bulk ferment the dough for 32 hrs @ 18~19℃ in my thermo-electric wine fridge. The three balls were made and were put in a cold oven at 27℃ (room temp) for 2 hours.
The Margherita had Buffalo Mozzarella and home grown sweet basil with my usual sauce.
When I handled the dough after the bulk ferment - I must say that it felt great, I'm not sure what the purist would call it - but it was like soft aerated plastercine similar to a baby's bum. I wish I could ball a bit better but I didn't want to deflate it too much.
My family like at thick airy crust so I will not call this a Neapolitan of any sorts, but it s close to the D.O.P quality of ingredients that I have been searching for many years.
I have no idea where it fits under any traditional type pizzas - but it was light and airy with a bit too much crunch to my liking.
The last slice, I am quite proud of, it was for my daughter favourite - Ham and Cheese - the crumb shot is up there in my opinion.
Merry Christmas from me to all of abroad and happy pizza making
I might just sit back and enjoy my Gentleman Jack with a dash of coke for now