I have been making great pizzas daily for the past month. I started with KABF and have recently moved to KASL...
My concern is that my gluten does not seem to be developing properly - even with the use of 100% KASL... the doughs that I am making r very extensible and really don't kneed any stretching off the counter...
I generally autolyze 75% of flour for 20 minutes (covered)
I then kneed in Kitchen Aid for 5-8 minutes (setting 1 & 2) immediately adding yeast, slowly adding the flour and finally salt toward the end of the kneeding process
I then rest for 20 minutes (covered) and have varied from immediate refrigeration to a 90 minute counter proof before putting into fridge
Cold ferment time - ranged from 20 hours - 3 days
Proof prior to stretching - ~90 minutes
I've played with hydrations from > 65% - 72%...
I've used sea salt in baker's percents from > 1.4% - 2.5%
I've used fresh yeast in baker's percents from > 1.4% - 2%
I am thinking about extending my kneed time, reducing my hydration and extending my autolyze time...
If anyone can give me some insight as to some techniques I can add, or modify to enhance my gluten development that would be of great help!