Complete and total pizza withdrawal going on here. Was traveling this week and didn't have a chance to make dough earlier in the week. This was "almost" a same day dough. Poolish made last night...dough made today. Four hour bulk ferment with three stretch and folds. Balled....four hours on the counter for the RT ferment. The other two dough balls are in the fridge.
95% Caputo Metro "A" 00 and 5% spelt. 64% HR, .05% IDY, 2.25% salt, 1% avocado oil. Crispy, chewey, yummy. My usual 25% poolish with beer yada yada yada..... Soppressata picante, fennel sausage, red onion, fresh garlic, Fresh basil, fresh chives. Balsamic glaze and Mike's Hot Honey post bake. Three minutes 15 seconds in the BS at 650......Thanks guys.....😋😋😋