I found a great YouTube channel called 7th floor Pizza. Guy has some great recipes. This one in particular was a 10-hour room temperature ferment, followed by balling up and then cold fermented for 24-72 hours.
This one in particular I fermented for 72 hours in the fridge.
My flour mixture was 80% Caputo Pizzeria and 20% Caputo tipo 1.
Pizzas made were: Fior di latte, imported sopressota, spicy mutti polpa tomatoes for one pizza.. and Homemade burrata for the other.
Video link for the recipe is here if anyone is interested. Easier than explaining it.
https://youtu.be/PcqA26bdbO8?is=sFpmEU3l78O04WRA
Enjoy!
by skylinetechreviews80