u/Erikvc

Used the following for a 27 hour room temp dough:

Ingredient
Amount
Caputo Pizzeria flour
1,342 g
Whole wheat flour
237 g
Water
900 g
Salt
35 g
Instant yeast
0.8 g
Total
±2,514 g

Came down this morning at 08:00 and they already look like this. Put them in the fridge for now. Should re-ball them? Want to start baking at 16:00 today. Room temp was about 20 during the day and 18,5 in the morning.

Edit: put them in the fridge first, then re-balled around 13:30 and took them out. Turned out fine and pizzas were nice!

First time working with lower hydration dough (55%), 24 hour room temp. Added 10% whole wheat flower, rest was Caputo pizzeria. Super easy to work with. Not sticky add all and no tearing. Even with the kids ‘helping out’. Happy with the results and taste. Crust could be a bit lighter

Pizzas were great. Expected a bit more crust rise from 48h cold fermentation.