Re: 24h Direct Dough not getting consistent results

Quote from: Siferuk23 on Today at 05:45:18 AM

• Yeast Adjustment – I now use 10% less yeast than PizzApp suggests. I found that in large bulk batches (around 8kg), the core was noticeably warmer when balling, even if the room was quite cool. This likely caused the yeast to mature faster. I’ve experimented with using more Uniqua, but while it adds strength, I found it made the dough slightly less airy.
• Biga (Planning for This Weekend) – Looking at trying 75% hydration with a biga. Still deciding on which flours to use.

Your pizzas are looking great!

I am also using Dallagiovanna flours. This comes quite close to my go-to recipe for neapolitan pizza as well as yours:

https://www.youtube.com/watch?v=ObYx4ofdVCc&t=946s
My experience with the yeast amounts mentioned in the video description for different temperatures is very good.

I did a lot of 100% biga attempts with the Dallagiovanna Napoletana flour recently. Typically I ferment…