24h cold fermented sourdough NY style pizza

[pizzagetsmefrisky]

Formula:

Ingredient	Percent	Weight (g)	Weight (oz)
Bread Flour:	95%	461.22g	16.27oz
Water:	55%	267.02g	9.42oz
Starter:	10%	48.55g	1.71oz
Salt:	1.8%	8.74g	0.31oz

Ball weight:	392.76g | 13.85oz
Total weight:	785.52g | 27.7oz
Hydration:	60%

Here's my process:

• Mixed flour, water, & starter until combined followed by a 30min autolyse (rest)
• Mixed in salt, 15min rest
• Stretch & fold, another 15min rest
• Divided dough & fermented @ room temp. for 3 hours
• Placed dough in fridge for 24h
• Took dough out for final ferment for 8 hours
• Baked on a stone for 7m @ 500F / 260C

Overall I'm very happy with these pies. I rarely make 14" pies since I got a custom fit stone & gigantic peel, but since I haven't done a cold fermented sourdough in a while I decided to down size. Also I think I put too much sauce on the first pie so the pepperoni got swallowed up. The second pie has enough garlic pesto to stop a vampire in their tracks, perfect!

[AvivNY]

Looks pretty damn good! How does the sour dough effect the flavor profile of the crust/skin?

[pizzagetsmefrisky]

Looks pretty damn good! How does the sour dough effect the flavor profile of the crust/skin?

Thanks! It's kind of hard for me to describe the flavor...it's like a more intense flavored dough with a pleasant fermented aroma that you notice but isn't overwhelming. In the past I've gone overboard with the starter and my family objected, so since then I've worked to dial in just the right amount of 'sour'.

[TXCraig1]

Pretty.