Flour 664.5 100.0%
Water 398.7 60.0%
Yeast 1.5 0.2%
Salt 15.3 2.3%
1/2 the flour in, mix 5 mins, autolyse 20 mins, mix 12 mins, rest 1 hr, ball up and in the fridge...270g dough balls. Note - fresh yeast used.
Water, salt yeast added to bowl first, then as per the above.
That high temp you are using sounds like a furnace!!! Even when I have used around 800 F the flour on the pizza base actually burns!! How do you prevent that from happening at 900 - 950???