Friday night pizza bake

I had six dough balls for my Friday night, family dinner. There are four of us, but I always make some extra pizza to go in the freezer for later.

Dough was made on Tuesday and cold fermented until Friday at noon. I let it relax for about five hours each do ball was 230 g each. I used Caputo pizzeria flour (845g), 507 g of water, 25 g of salt and 2.25 g of IDY yeast. That is 60% hydration and 3% salt. I opt the yeast a bit from my normal recipe and feel like it was too much. But the cold fermentation gave the dough a nice flavor.

I cooked some pizzas in my home oven on 550 convection setting. Preheat was 90 minutes. And each bake in that oven was about seven minutes. I also used my Breville Pizzaiola oven as my wife likes that. Put that on Wood fire setting, which runs around 700. Cook was 2 mins.