100% king arthur ap flour, 62% hydration, 3% oil, 0.036% yeast, fermented at room temp (68 F) for 25 hours. Baked at 660 F for 3.5 minutes.

(I have a video of the whole process in case you want to see how the dough looks like, it was a 2 minutes hand kneading)

Link?

As usual, it looks great!  I've been meaning to ask you, how are you fermenting at 69F rm temp - do you just have your air conditioner that low or?? I live in S. Oregon and up until two days ago we've been in the 90's to the low 100's. Also, Are you using sugar and/or  ldmp in your dough?  Thanks as always for the photos and input.

 June

Link?

I'll PM you so this thread remains on-topic

As usual, it looks great!  I've been meaning to ask you, how are you fermenting at 69F rm temp - do you just have your air conditioner that low or?? I live in S. Oregon and up until two days ago we've been in the 90's to the low 100's. Also, Are you using sugar and/or  ldmp in your dough?  Thanks as always for the photos and input.

 June

We are cooling down here in Seattle! We finally got past our hot weather phase.

Your pizzas look fantastic!  I have read through this thread and see that your yeast percentage is sometimes as high as .4 % and sometimes as low as .04%.  How you decide how much yeast to use for a given recipe?  I imagine its mostly based on your expertise but maybe you have some guidelines for aspiring pizzamakers like me?   Also, do you always use ice cold water in your recipes?  Thank you, Liz

Your pizzas look fantastic!  I have read through this thread and see that your yeast percentage is sometimes as high as .4 % and sometimes as low as .04%.  How you decide how much yeast to use for a given recipe?  I imagine its mostly based on your expertise but maybe you have some guidelines for aspiring pizzamakers like me?   Also, do you always use ice cold water in your recipes?  Thank you, Liz

https://www.pizzamaking.com/forum/index.php?topic=26831.0

http://www.shadergraphics.com/

Second link was created by member Numerator based on/using the information from Craig's charts.

As mentioned (in the other thread) you should expect to make adjustments.

Yes, I have started to use Craigs chart, shadergraphics and the pizza app upon kori's advice.  They are very helpful tools.  Pizzaman, do you use these guidelines too?  Thank you to all!  Liz

100% king arthur ap flour, 62% hydration, 3% oil, 0.036% yeast, fermented at room temp (68 F) for 25 hours. Baked at 660 F for 3.5 minutes.

Pizzaman106, I've never done a room temperature rise.  What is your dough management for this pie.  How many balls, how long in bulk or just ball(s).

Yes, I have started to use Craigs chart, shadergraphics and the pizza app upon kori's advice.  They are very helpful tools.  Pizzaman, do you use these guidelines too?  Thank you to all!  Liz

ooni app matches craig's charts but only to 0.1g increments which makes it not as precise for doing more than 24 hrs room temp. I use it and it works well. Or I use ooni app and then check the chart to get the exact value

Other option is to slowly raise and lower the number of fermentation hrs to get an idea how it is rounding the number

Pizzaman106, I've never done a room temperature rise.  What is your dough management for this pie.  How many balls, how long in bulk or just ball(s).

I manage the ambient ferments by using my air conditioner at home. I like for the ambient temp to be 68 F. I use 0.04% yeast for a 24 hour 68 F room temp ferment. I bulk the dough for 18 hours and ball it for 6 hours.

i will certainly check out the ooni app too. Thanks, Liz

I manage the ambient ferments by using my air conditioner at home. I like for the ambient temp to be 68 F. I use 0.04% yeast for a 24 hour 68 F room temp ferment. I bulk the dough for 18 hours and ball it for 6 hours.

THANKS!

From a couple weeks ago.

28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.

28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.

What’s the allure or push for this room temp fermented pizza? Fwiw I do it all the time, I just never thought about it. Just a fun puzzle to solve?

What’s the allure or push for this room temp fermented pizza? Fwiw I do it all the time, I just never thought about it. Just a fun puzzle to solve?

Here are some thoughts on it: https://www.pizzamaking.com/forum/index.php?topic=41039.0

Same specs as the last pie, but this was 435 grams stretched to 16 inches.

Beautiful as usual.  Seems like you have a very solid process.  Are you doing anything different with the sauce or cheese these days?  Is there a preference on tomatoes or anything like that?

For NY style so far Grande cheese gets me the best results (obviously since that’s what they use at most places). Tomatoes seem to be a bit easier to find at least to me. I’ve tried a few easily obtainable cans that get me close enough to the stanislaus flavors. 

Beautiful as usual.  Seems like you have a very solid process.  Are you doing anything different with the sauce or cheese these days?  Is there a preference on tomatoes or anything like that?

For NY style so far Grande cheese gets me the best results (obviously since that’s what they use at most places). Tomatoes seem to be a bit easier to find at least to me. I’ve tried a few easily obtainable cans that get me close enough to the stanislaus flavors.

Sauce and cheese are still the same. Grande and Bianco DiNapoli tomatoes.