I've been using an Ischia starter in the TXCraig1 dough recipe for some time now with relatively good success. In the past, I'd typically take the starter right out of the fridge and add it to the recipe. Ambient temp was between 66-70 degrees. My pies usually proofed well and were fairly easy to open up. As my pizza making skills advanced, I decided to be less "haphazard" in my timing, proofing, etc. I read that feeding your starter twice before using (with 6-8 hours between feedings) was the best way to make sure it was fully active. I did this the other night and conducted an "experiment" with the TXCraig1 recipe.
After a 24 hour bulk ferment at 67 degrees, I proofed one dough ball at 67 degrees for the remaining 24 hours, another dough ball at 67 degrees for 12 hours and at 77 degrees for the last 12 hours and the third dough ball at 67 degrees for 20 hours and at 77 degrees for the last 4 hours.
1. The 24/24 ball was under risen, fairly easy to handle and had decent oven spring.
2. The 24/20-4 ball was slightly under risen, moderately difficult to handle (had a few tears) and had decent oven spring.
3. The 24/12-12 ball rose perfectly but completely fell apart when I tried handling it.
How can I get the rise of dough ball 3 but the gluten structure of dough ball 1?
Things to note:
- My Ischia starter seems to be very aggressive. After a second feeding in the same day, it can triple and almost quadruple in volume.
- My dough seemed very tacky as I kneaded it and later balled it. Perhaps this was due to increased humidity in my apartment or maybe a bad batch of Caputo 00 flour???
I am hosting a pizza party this weekend so any and all advice would be greatly appreciated. Thanks!