Re: Pizza dough too warm and weak

Yuvalvv,
My total process was the same as I have used several times before: 690g Caputo Blue Type 00 flour, 448 ml cold water, 2.5% salt, 1.4% yeast (actually used .56g ADY), and 1% oil.  Mix the yeast with cool water and about 10% of the flour as a buffer, then add the salt, slowly pour into the flour while gently mixing until its a crumbly dough, then mix it for 3-4 minutes, let it rest 5 minutes, then slowly pour in the oil while mixing til incorporated (around 2-3 minutes). Ball the dough and let rest at RT for 30 minutes. Then I put the dough ball in a lightly oiled air tight container and put it in the fridge to bulk ferment for 24 hours. After that I take it out, cut it to the size I want, ball them and put in individual containers and put them back in the fridge for another 24 hours. Then I take them out 4 hours before I want to make the pizzas.
My dusting mix is a roughly 50/50 mix of flour and semolina.

The dough stre…