I recently used my SD starter for the first time to create two Neapolitan doughs. One was a 24 hour RT ferment and the other an 8 hour RT ferment - both had different kneading techniques as well. They both turned out decent, but the crust was dense and gummy in both. What do you guys think went wrong? See all relevant details and pictures below!
Dough A (8 hr)
Total Fermentation: 8 hours (4.5 hours in bulk; 3.5 hours balled) all at 70F / 21C
Recipe:
-500g Caputo 00 Pizzeria
-315g warm water (63%)
-100g SD starter (20%)
-15g salt (3%)
Dough Technique
-Mixed warm water with SD starter and then flour
-Rested for 30 minutes (autoylse)
-Mixed in salt and remaining water, transferred dough to bowl for bulk fermentation
-For kneading, I utilized Tartine's technique of doing dough turns in the bowl every 30 minutes for first ~4 hours of bulk fermentation
-Balled after 4.5 hours bulk, then cooked pizza 3.5 hours later
Roccbox Technique
Put Roccbox oven on highest setting and let temp rise to 752F / 400C, then turned setting to lowest temperature for about 10 more minutes to let core temp stabilize. Once ready to bake the pizzas I put setting back to highest level and cooked at about 850F / 455C for ~90 seconds.
Conclusion
Of these two doughs this was the clear winner. The crust was less dense and less gummy vs. dough B, yet still suffered from those two issues just less so. Awesome flavor though!
Dough B (24 hr)
Total Fermentation: 24 hours (13 hours in bulk; 11 hours balled) all at 70F / 21C
Recipe:
-500g Caputo 00 Pizzeria
-315g warm water (63%)
-15g SD starter (3%)
-15g salt (3%)
Dough Technique
-Fed starter at 8:15AM then made dough at 6:15pm (10 hours later)
-Mixed SD starter into warm water, added flour and salt
-Kneaded ~ 20 times then rested for 10 minutes
-slap and fold 5x
-another 10 min rest
-a few more slap and folds then put it in big bowl to let it bulk ferment for 13 hours
-balled the next morning then made pizza 11 hours later in the evening
Roccbox Technique
Same as listed above for Dough A
Conclusion
Some of the most visually appealing pizzas I've ever made with beautiful leopard spots, but crust was very dense and slightly gummy. Also, the flavor was a tad too sour for my taste.