Today I've started a pizza dough similar to the one I posted before here
, excpet that I'm adding a 2-day cold fermentation, and no autolyse.
Here is the formula:
100% AP white flour
I dissolve the cy in little water, then add the rest of the water, then the flour and then sprinkle the salt on top, then mix , no machine, just using a wooden stick, fold a few times with a spatula, then drop into an oiled pan, brush top with some oil, cover with cling film and put in fridge for 2-day bulk fermentation.
Then take it out of fridge, divide and leave in oiled steel trays for 90 minutes, kept in oven.
Preheat gas oven to 550f for 30 minutes, while opening the dough in trays then dressing them.
bake for 5 minutes, bottom rack, turn tray, then bake another 5 minutes.
Cool in wire rack for 10 minutes. Ready to eat
Takes 2:20h , plus 2-day CF
I'll post pics when I bake that dough.