Hopefully I wont bother you if I ask a few more questions.
Did you slowly add the flower, or did that first 75% go quickly in the mixer? I know you had mentioned recently that a long slow knead had resulted in your best products.
Have you ever compared the results of the current procedure with omitting the fridge proof and just sticking to all room temp?
I am amazed at how hot your oven still is! Damn those are efficient.
I welcome any questions. I really enjoy this forum and have learned so much from it. If I can help others in any way, it is a great pleasure.
I first put the water in the mixing bowl, then dissolve the salt, then mix in the starter, and then dump in at once 75% of the flour. I mix with a spoon until it comes together. I then let it rest for 5 minutes. I then sprinkle in the remaining flour and knead for about 5 minutes or until I see from the action of the mixer that enough gluten has formed in the dough. I then give it a 20 minute riposo.
I did use to believe that a very long, slow kneading was necessary, but the above regimen seems to give great results if you like a softer, fluffy crust.
I did do a room temp fermentation and think the one described above works better for the kind of starter and flour I use. It is also very convenient.
Jim: I only measure the oven floor temp. When the dough hits the deck, that's what matters the most. The dough has a pretty thin line between perfect and overcooked. The toppings are less temperamental - I rely on high radiant heat from a live fire to cook the top. If I try to bake a pie on a 650F floor, it takes several minutes to bake and the dough is overcooked for my taste.
Ricotta cheese is something I've never tried on my pies, but did eat a number of pizzas in Italy with it. I should give it a try one of these days if I can find a decent ricotta. What kind did you use?