"and letting the dough rise five times over the course of its three-hour fermentation."
Okay, I really need to break this down. IN the videos you can see the flip, degas, and cover. One woman in the vid said for "10 minutes" so in 3 hours, there could be 3 10 minute flips but I would think that last one is more as it's in the pan and they want it to the rim. Then there needs to be more spring for the over to take it over the rim and be able to hold up to the sauce and cheese and not flatten out.
5 = -1 pan rise, then 4 flip and covers, yes?
4 = 40 minutes.
40 Minutes = flip, degas, 10min rise, flip, degas rise, 10min, flip, degas rise, 10min, flip, degas, 10min rise,
10 - 20 min = Fold and pan rise, sauce, cheese, salt, oregano, oil, bake 15 - 18 MIN @ 550
This is 50 - 60 min, so are we thinking 2 hour to hydrate, mix, first rise?
Is 10 min is enough for some rise in the dough between the degas flip?
Now the Gluten formation and Yeast usage. How much gluten is needed, in the pic on one link he pulls on dough to show elastic but no window pane gluten talk here on this one, what does this mean?
Do we need a large % of yeast to get this 5 times rise? if yes, do we need more Sugar?
I went from producing back to step 1 with more questions.
Don