Woody, reduce the water temp down to 90F for a two day rise in the cooler.
Here is the latest version.
16 oz High Gluten Flour (Hard Red Spring Wheat) or KABF or
16.3 ox Harvest King flour.
9.9 oz Water by weight warm 90-110deg.
2 TBS raw sugar
1 TBS Honey
1 Tablespoon Classico Olive Oil
1 1/2 teaspoons salt
1 ¼ teaspoon SAF yeast
Using the dough hook.
Put flour, salt and yeast in bowl then run on stir.
Mix sugar, honey, and water then add to bowl on stir stop when it clumps
Rest 5 min
Run 5 min
Finish knead on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil coating. for overnight or up to three days.
Remove 3 hours before panning
Makes a 16-18” pizza or two 12” pizzas
If using screens Preheat oven to 500 deg F Mix together an equal mixture of Semolina, flour and cornmeal. Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen and add what you want. Wait for element to come back on again then slide the pizza in the oven on middle to middle low rack. Cook for 6-8 minutes on lowest rack in oven and WITHOUT a pizza stone.