I'm trying to develop a home recipe for a dough that is pretty basic using ADY, water, 00 flour and salt. My aim is a cold fermentation, to develop flavor and creat a crust that is light, airy, and puffs nicely like a Naples style pizza. I'm cooking it in a home oven with a stone, but I'm not as concerned with my baking method at this point because I know I don't have the texture of my dough correct yet.
Here is the recipe I used (and I know I need a digital scale), but nonetheless I think there is an obvious fundamental problem that lies in my recipe or method which I am trying to figure out.
4 cups 00 flour, caputo
1/4 teaspoon active dry yeast
1.5 cups warm water
2 teaspoons salt
Mix yeast with warm water. Add mixture to flour in a kitchen aid. Mix until it starts coming together. Add salt and mix. Let is rest for 5 min. Mix another 7 -10 minutes on low speed until smooth. Add to an olive oil greased bowl, cover with plastic wrap and store in 38 degree refrig for 48 hours. Remove and shape into balls and place back in the refrig for 24 hours. Remove from refrig and let come to room temp 2+ hours. Shape, top, and bake.
Here is the problem. The dough expanded in the fermentation process, but not much. I was able to shape it into a decent size and form, but it was not as soft and easy to work with as it should be. I baked it at 500 degrees on a stone close to the broiler and it got crispy and had nice color but the dough was not as light, airy, and puffy as I would like it to be, nor did it develop as much flavor as I would expect from a 3 day ferment.
Here are some of my ideas of what to expieriment with next, but I'm hoping to get some feedback so I have a better sense of where to go.
option 1: use more yeast (since I don't think the dough rose enough)
option 2: let the first bulk batch ferment at room temp for an hour or two before refrigeration, and then letting it come to room temp before I ball it up. (I thought possibly more room temp exposure would speed up the fermentation process).