What's up pizza people! I think I've settled on a dough recipe.
These are 50% biga made with Caputo Nuvola Super and sourdough starter.
Refreshed with 50% Caputo Pizzeria, plus 3% olive oil, 3% salt, 0.5% diastatic malt power and 0.5% IDY. Total hydration at 67%.
The dough balls cold proofed for 48 hours + 5 hours at RT before baking.
Dough is super easy to handle and resulted in a tender crumb with a slightly crunchy outer shell.
by chetdesmondbluerose