60% 48hr cold ferment with Oaxaca cheese

Idk why I was just too lazy to go to the mozz store. Mexican grocery is closer, so, Oaxaca cheese pizza. It’s good, different, surprisingly not much pull or stringiness. This was pre shred and I want to try again with a block/ball.

For recipe nerds: stadler pizza calc at 60% hydration, Neapolitan style, high heat oven, dry yeast settings. 550g ball stretched to 16”

Dissolve the salt in the water. Add the yeast. Add the flour (Costco AP in this case). Mix by hand til shaggy. Cover at room temp for 3-4 hrs with intermittent stretch, fold, press. Ball up and cold ferment roughly 48 hrs. Remove from cold min 2 hrs before cooking. Koda 16 preheated at high for 40 min. Low flame for launch. Spin spin spin until crust is sprung and leopardy, flame off for a few spins. Yes I use a pizza screen, typically remove it when the flame goes off.