I'd love to get any feedback regarding my dough recipe and hear any improvements I can make to it, I've been trying to perfect the home pizza and feel that by standards I'm really close! Here's my recipe:
260g KA bread flour or caputo 00 (depending on cooking method)
98g starter @ 100% hydration
4-6g sea salt
I'll usually mix the ingredients on a low speed then divide them into about 245g balls and cold ferment for at least 24 hours, but ideally I like to use them after about 48 hours. With a high enough temperature the crust blisters up beautifully and the bottom of the pie is cooked nicely, but I find more times than not I'm not getting the rise I'd like to see - especially out of my home oven that maxes out at about 550F. I listed caputo as an occasional ingredient because when I have the opportunity I try to cook these pies on a very hot grill with a stone at around 750F. I don't get the characteristic leopard spotting on top, although the bottom of the pies come out nicely colored and the dough is nice and soft.
According to this hydration calculator I found online http://joshuacronemeyer.github.io/Flour-and-Water/
my recipe is at 58% hydration, but on paper it looks like it is 50%. Could this be my culprit?