Alright, here's part 2 of dialing in my Sourdough NY style pizza. Same 3 day CF. I switched from 75/25 Bread Flour/All Purpose Flour to just 100% Bread Flour. Raised starter percentage from 5% to 7%. Raised temp up from 650f to 700-750f.
I got the crispy crust I was looking for and still had a nice chew to it! Good improvement from the last test bake.
One thing I need to find a solution for is make is less stretchable. As it stretches out with no effort at all. Which can seems like a good thing, but it does make it a bit harder to work with. Second pizza turned more info a flatbread shape when launching. Although, I love the accidental mistake lol Came out great!
Recipe (2 Dough balls, 62.5% Hydration):
BF: 445g
Water: 278g
Starter: 31g
Salt: 9g
Sugar: 5g
Olive Oil: 12g
Mixed everything together until flour was fully hydrated. rested 20min, did S&F rest 20min, Second S&F, rest 20min, did coil folds, rest 15min and into the fridge. day before bake, took out dough and divided and shaped and popped back in fridge. Took out 3 hrs before baking them off. Dough balls came in at around 383g each, 14" pies.
by Professional-Tart416