Apologies if I've missed it but what's the best stage to separate the dough into individual balls when doing a RT\CT prove. Do you do it immediately after mixing, or at a later stage? Thanks
Definitely, I like the sour dough taste. But I also just love pizza so you can't really go wrong. I've even done soda based dough which was fine as well, and made pizza on tortilla breads which actually works really well just need to dampen the bread so it doesn't burn.I've tried long fermentations in the past but found any thing over 24 hours starts to taste a bit to sour for me, no benefit to long proves other than taste for pizza dough.
I'm currently doing quick proves (30-60mins) and If I want a bit more flavour I just add a scoop of sourdough starter.
No right or wrong way just personal preference on the taste of the dough.
Not that I'm exactly Paul Hollywood but isn't 16 hours at room temperature likely to have over proofed it?
Not too shabby, first pizza in six months crust is a little uneven, but tasted good, did some with roasted peppers and aubergine too which were good.
That mozzarella was well worth the money, so much more flavour than supermarket stuff. The nduja is proper fiery too, had some on toast for lunch......frozen half of it, but still have loads.
Using caputo 00. Proved at room temperature for ~16 hours, 4 hours in the fridge, then 3 hours again at room temperature. Was really easy to work.