It was a bad dough day, but there was pizza.
I started out pretty happy. Not only had I managed to convince my family to have pizza outside (it's getting chilly), but I had even gotten hold of a few kilos of Petra 5063.
The plan was to do a 24 hour ferment at 21 °C and go low on the water (62%), keep the salt level at my usual 2.8%, and use 5.5% SD.
Lazy Salvatore! I knew this, and I did compensate. But today he just did not want to get to work. I ended up letting it go for a total of 27 hours. Late dinner, no crisis... But even then the spy reported a measly 55% volume expansion.
We kept the toppings relatively simple today. My boys wanted plain cheese, one with and one without salsiccia. Me and Camilla shared a margherita, a Scarpetta and a ... leftovers pie.
Photos below, with cross sections of the cornicione.