Here's the results of my new pizza experiment.
This time I decided to use 3% starter as a percentage of flour with the hope of reducing acidity. I also measured the pH of the starter right when it had doubled and was pleasantly surprised to find that it was 4.5 ( at its most acidic it was 3.7-4 ). This leads me to conclude that the best time to use the starter is just when it starts activate as it rapidly grows more acidic afterwards. I also added a tiny pinch of IDY just to increase the ratio of yeast to bacteria and further decrease acidity. I fermented in bulk at 75° until doubled which was 12 hours later. I then divided into four balls, refrigerated it for 12 hours, took it out for two hours to warm up and baked. The taste was nice and not at all acidic. Next time I will be willing to try 3% starter only to maximize the flavor of the starter. But I wonder how much longer it's going to take to ferment... 24 hours maybe?
This was the first time I went directly from the peel to the stone. For the first pizza, I constructed the pizza on the counter and attempted to slide the peel underneath. This did not work very well and I had to use a lot of flour and repair holes in the pizza. The bottom was completely black and burned.
For the second pizza, I constructed it on the peel( mine's made of wood) and kept shaking it to make sure that it would slide. This worked significantly better and burned much less, which leads me to conclude that this is a much easier method then slipping a peel underneath a fully constructed pizza. Any thoughts?
Results: This is a picture of the second pie - four cheese pizza with cultivated oregano and white truffle oil drizzled at the end. The second picture is out of focus because I was holding the pizza with one hand and the camera with the other. The top could still use a little more browning, but the bottom looks nice. I am thinking of using a little bit of malt syrup to increase browning, but I have to figure out how much. Any thoughts on this?