Hello Omid what % or grms of fresh yeast did you use in the mix. thats a one good looking pizza Napoletana
Dear Malvanova, I hope you and your girlfriend are in good health and spirits! Here is the formula that I employed:
Caputo "00" Pizzeria flour: 1700 gr. (Datum Point)
Water: 1114 gr. (65.50%)
Salt: 51 gr. (3%)
Fresh bakerís yeast: 0.70 gr. (0.041%)
Toward the end of mechanized mixing, which took 5 minutes and 12 seconds, I added 1 fistful of extra flour to adjust the dough consistency. In case you wonder why it took only 5 minutes and 12 seconds for my dough to develop during mixing, it is because dough formation and development happen very rapidly in the Santos mixer because of the fast speed of the fork, which quickly oxygenates the dough. Santos has only one fork speed, 84 RPM. I mentioned this because I believe the way my dough was developed during mixing played a significant role in the subsequent stages of dough development during the next 10 + 5 hours of fermentation. No stretch-and-folds were performed. Have a great weekend!