For my future reference and incase anyone is interested:
Caputo Nuvola Super - 100%
Water - 80%
Salt - 3%
IDY - .03%
I'm very much a rule breaker and like to switch things up a bit. I made this dough in a similar fashion to the way I used to make NP dough. I dissolved the yeast in the water. Added the flour. Sprinkled the salt on top of the flour. Mixed until it came together. I then did a series of 4-8 stretch and folds every half hour until the dough was smooth (about 4 or 5 s&f's total). I realized that it was about 66 degrees in my house and the .03% idy I used might not have gotten the dough to where I wanted it to be by the time I needed it so I stuck it in the oven with the light on over night. That really accelerated the whole process and It was pretty much ready to rock at 7am (about 8 hours). It was baked in a 15x21 aluminum sheet pan at 585f for about 15 minutes. It was originally just an experimental pizza bianca but my neighbors asked what they should do for an appetizer tonight and I told them I'd handle it. I actually didn't have any ricotta on hand so I threw some fresh mozzarella, a little milk, lemon juice, and pecorino in the blender. The taste was good. I think it needed some heat from either red pepper or even just black pepper.
