Resurrecting a try from 2013

[fazzari]

Back in 2013, I made some sour dough pizza, but I also added yeast.  The attempt was successful, the pizza was delicious, but for some reason I just let it go.  But, since then, I've played around with sour dough a bunch more, especially making bread, and so I thought I'd try to dial this one in.
I know there are differing opinions concerning the refrigeration of doughs made with natural leavening.  My goal though, is to have the dough available, to be baked at my discretion, and for that I can't think of any other way than using cold fermentation.  This time around I'm using very robust, recently fed starters.  They are fed at least 4 times a week, and I usually use them 8 - 10 hours after feeding.  I am also bulk fermenting my doughs, so that I can get maximum texture and usage from aging doughs.

For this exercise, all of the ingredients are placed in the KA mixing bowl, I'm using 90 degree water to help with fermentation...   The dough is mixed about 4 minutes.  (This is all it needs as I will stretch and fold the dough 3 times in the next 2 hours, and this will build the strength as well as start the fermentation of the dough.  After the dough is mixed, it is placed in an ungreased bowl.  Stretch and folds every 30  minutes for 2 hours.  Place dough in ungreased bowl, cover with plastic bag and refrigerate.

Total Formula: Flour (100%): Water (64%): Salt (2.5%): IDY (.2%): Oil (2%): Total (168.7%): Single Ball: Preferment: Flour: Water: Total: Final Dough: Flour: Water: Salt: IDY: Preferment: Oil: Total:

506.82 g  |  17.88 oz | 1.12 lbs 324.36 g  |  11.44 oz | 0.72 lbs 12.67 g | 0.45 oz | 0.03 lbs | 2.27 tsp | 0.76 tbsp 1.01 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp 10.14 g | 0.36 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp 855 g | 30.16 oz | 1.88 lbs | TF = N/A 285 g | 10.05 oz | 0.63 lbs 171 g | 6.03 oz | 0.38 lbs 171 g | 6.03 oz | 0.38 lbs 342 g | 12.06 oz | 0.75 lbs 335.82 g | 11.85 oz | 0.74 lbs 153.36 g | 5.41 oz | 0.34 lbs 12.67 g | 0.45 oz | 0.03 lbs | 2.27 tsp | 0.76 tbsp 1.01 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp 342 g | 12.06 oz | 0.75 lbs 10.14 g | 0.36 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp 855 g | 30.16 oz | 1.88 lbs  | TF = N/A

john

[fazzari]

This is the second dough from this exercise, I screwed up the pictures on the first one, but had similar results.  This dough is 68 hours old at bake time.  It was scaled, balled and placed in an oiled container and placed back in the fridge 17 hours prior to bake, and then taken out of the fridge 4 hours before bake.  As in 2013, I notice the strength of this dough.  It is fun to open, you don't have to worry about over stretching.  This was baked in a 550 degree deck oven.  The top is nice and brown, not as much color on the bottom.....but, it still had that egg shell crispness I so adore.  We all enjoyed this one for breakfast.

John

[fazzari]

Here's the third pizza from this batch.  At bake time this pizza is 95 hours old.  It was scaled, balled and re refrigerated 19 hours prior to bake.  I took this dough out to warm up 5 hours prior to bake.  The only reason this is important is that my plan was to bake this one 3 hours after taking it out of the fridge.  But, I got caught up in a hot racquetball match, and so it sat.  Even after 5 hours, this dough is unbelievably strong.  There was almost no chance I would over stretch it.  Again, excellent oven spring, good color, egg shell crisp crust.   Nice, nice pizza

john

[fazzari]

Round 2...decreased yeast by half to .1%

Total Formula: Flour (100%): Water (64%): Salt (2.5%): IDY (.1%): Oil (2%): Total (168.6%): Single Ball: Preferment: Flour: Water: Total: Final Dough: Flour: Water: Salt: IDY: Preferment: Oil: Total:

539.15 g  |  19.02 oz | 1.19 lbs 345.05 g  |  12.17 oz | 0.76 lbs 13.48 g | 0.48 oz | 0.03 lbs | 2.41 tsp | 0.8 tbsp 0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp 10.78 g | 0.38 oz | 0.02 lbs | 2.4 tsp | 0.8 tbsp 909 g | 32.06 oz | 2 lbs | TF = N/A 303 g | 10.69 oz | 0.67 lbs 181.8 g | 6.41 oz | 0.4 lbs 181.8 g | 6.41 oz | 0.4 lbs 363.6 g | 12.83 oz | 0.8 lbs 357.35 g | 12.6 oz | 0.79 lbs 163.25 g | 5.76 oz | 0.36 lbs 13.48 g | 0.48 oz | 0.03 lbs | 2.41 tsp | 0.8 tbsp 0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp 363.6 g | 12.83 oz | 0.8 lbs 10.78 g | 0.38 oz | 0.02 lbs | 2.4 tsp | 0.8 tbsp 909 g | 32.06 oz | 2 lbs  | TF = N/A

John

[fazzari]

Dough 1 46 hours old, scaled and balled 18 hours prior to bake

[fazzari]

Dough 2 ...72 hours old, scaled and balled 17 hours prior to bake

[fazzari]

Dough 3.... 92 hours old, balled 14 hours prior to bake

[fazzari]

Round 3  Reduced preferment from 40% of dough weight to 20%

Total Formula: Flour (100%): Water (64%): Salt (2.5%): IDY (.1%): Oil (2%): Total (168.6%): Single Ball: Preferment: Flour: Water: Total: Final Dough: Flour: Water: Salt: IDY: Preferment: Oil: Total:

539.15 g  |  19.02 oz | 1.19 lbs 345.05 g  |  12.17 oz | 0.76 lbs 13.48 g | 0.48 oz | 0.03 lbs | 2.41 tsp | 0.8 tbsp 0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp 10.78 g | 0.38 oz | 0.02 lbs | 2.4 tsp | 0.8 tbsp 909 g | 32.06 oz | 2 lbs | TF = N/A 303 g | 10.69 oz | 0.67 lbs 53.91 g | 1.9 oz | 0.12 lbs 53.91 g | 1.9 oz | 0.12 lbs 107.83 g | 3.8 oz | 0.24 lbs 485.23 g | 17.12 oz | 1.07 lbs 291.14 g | 10.27 oz | 0.64 lbs 13.48 g | 0.48 oz | 0.03 lbs | 2.41 tsp | 0.8 tbsp 0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp 107.83 g | 3.8 oz | 0.24 lbs 10.78 g | 0.38 oz | 0.02 lbs | 2.4 tsp | 0.8 tbsp 909 g | 32.06 oz | 2 lbs  | TF = N/A

[fazzari]

Pizza 1:  72 hours old, scaled and balled 17 hours prior to bake

[fazzari]

Pizza 3:  120 hours old, balled 16 hours prior to bake

[manderson]

Wow! Those pies look amazing. I can't believe how long you were able to age the dough and get such nice looking results.