Thanks for the info Fredric......are you able to supply a recipe from the modified home version of the Serious Pie
All of this info (reported above, from the Douglas-related sources) is consistent with my experience with highly hydrated doughs. I feel close to a recipe, am looking forward to some experiments, and will report back.
- Longer fermentation- an average of 24 hours, begins with a pre-ferment starter with a pizza poolish, a second fermentation booster of a biga, mixing, and then resting overnight in the walk in.
- Super wet dough, 100% hydration, equal parts flour and water- makes our dough soft instead of stiff.
- Less yeast necessary because longer fermentation.
- Three-day dough making process.
- Bread flour, semolina flour, biga starter, olive oil, honey, salt and water are mixed, proofed and hand-shaped.
- Silky and supple, the wet dough wobbled and yielded easily to touch.
- Dusted wooden surface with flour and stretched a tacky dough Sprinkled the pizza board with semolina flour and slid the dough on top.
- 658 °F