I'm trying to get a more tender cornice, and get the crumb of the cornice to open up more. I don't seem to be getting the oven spring that I would like.
My workflow is:
24h dough at a controlled temp of 65F
Caputo 00 Flour
9.7% Ischia culture (based on flour weight)
Very limited kneading (just enough by hand to mix). Balled after 10h of bulk into a tight ball.
When opening the dough ball, I'm pressing with the fingers in the middle, and being careful to not touch the cornice, and then stretching with my fists or flat on the table in circular motion. I leave about 1-1.5" around the edge un-sauced for the cornice.
The dough comes out of the container really slack. When I start shaping, I notice it wrinkles a fair amount. I'm shaping the dough when the air bubbles look about how Craig's dough looks like in his stickied post, so I don't think it is overproofed?
Launching the pies into the oven at 800F.
The picture isn't great, but hopefully helps show my current status. I can post better pictures in a few days of the crumb after next pizza night if it would help.
Any thoughts? Less/more handling? Hotter oven? Change hydration? Ferment less/more?