In this thread:http://www.pizzamaking.com/forum/index.php?topic=31307.0
there was some back and forth and inquiry (from me) about this dough recipe. My interest was about whether or not it was really possible (and desirable) to make a pizza dough with a cold fermented sourdough starter.
I made 2 sets of doughs, both about 31 hours ahead of cooking, my "usual" and the Roberta's recipe. The Roberta's recipe is 66.4% hydration with the starter at 32% of the total flour (including the flour in the starter). My usual is 63% hydration and I used about 7% starter. The Roberta's dough also had 2.7% oil. The Roberta's dough was cold fermented while mine was kept at 64 degrees.
I took the Roberta's dough out of the fridge about 4 hours before cooking (picture below) and the 64 degree dough out to room temperature about 2 hours before cooking. That was just because I was wanting to ensure the cold fermented dough had enough warmup time but I probably could have left it in longer if I wanted to do that.
Both were 50/50 KAAP and 00 flour. Given the Roberta's dough had so much starter, the actual percent of KAAP was a little higher.
Both were cooked in the WFO with the floor somewhere around 750 and they each took about 2 1/2 minutes (the Roberta's dough was around 2:40 and the other was around 2:20 but I also doubt the floor temperatures were identical).
Lots of variables here, so it is hard for me to make the correct attributions. We found the Roberta's dough to have a bit less flavor and a bit crispier. We were happy with both but thought the usual dough was the winner, driven by the flavor.
Overall, I was pleasantly surprised that the Roberta's dough was as "usable" as it appeared to be and as tasty as it was. I can see using it if I am not quite sure when I want to cook and, therefore cold ferment. But, there really was no advantage beyond that.
Can you guess which is which?