I know this is a NP thread hope my NYish attempt is ok to post here. Going for light, crispy, airy. Tried not to over ferment this one, but it might have been a bit. Gluten was perfect!! Stretched beautifully. 36 hours bulk 12 balled. The crumb shows collapsed gluten from slight over fermentation correct?
I tried going a bit slower with this one, about 6-7 min. I’m using a screen to launch right on the stone. The ooni koda 16 is very cramped when trying to launch 14-15inch pies, as well as issues with uneven heating. Really wish I had just got a large steel for my oven. after about 1.5 min I placed it directly on the stone. I think I’m having oven spring issues, might try a higher flame during the screen launch.
I think I over baker it a tad and it was a little dry and tough. Next pie I’ll fire faster and it it’s still dry I might try 63 or 64. I don’t feel like I got much fermentation flavor. I used a somewhat younger and small 1:1:1 starter refresh to get the starter for the dough, that could be why. My starter was just a random dehydrated ischia starter I got for super cheap off ebay. Thank you. Constructive criticism from anyone very welcome.
Edit: 2nd baked wasn’t as over cooked, definitely more tender. Still a bit dry.