I tried to achieve a nice puffy cornicione the last 2 years but I was never able to create a strong gluten structure so my balls can rise nicely. This is about 68% hydration and I used 0,5g IDY for an 10h poolish in the fridge, then only 1h bulk with additional 0,5g IDY and about 8h balls. The balls were awful and extremely flat, no rise at all. Then I took all the balls out of my big container and folded 4 corners from the back into the center and formed a ball again by creating surface tension as I rolled it. Pretty usual stuff actually. Then I put each ball in a separate oiled bowl and covered with wrapping foil. After 2h the balls rose nicely and had a great gluten structure. This was actually the trick for me. Letting the balls rise in separate containers. Another thing I figured out is 320g pizzas are easier to handle than 280g.
by tschmar