Tweaking Hamelman's Pizza recipe
After I have read some around, I want to try Hamelman's Pizza recipe. His recipe calls for biga proof for about 12 hours and bulk fermentation of 2 hours. I want to bake my pizzas in the evening and with his schedule it's impossible (unless I get up in 4-5 am to mix the biga).
I want to tweak his formula so it will work with my schedule. What I thought to do is using the refrigerator in one of the phases. I want to consult on how I can do it with the best result. Also another thing I have learnt from previous pizza baking is that that till the time I bake the 4/5 pizza, the dough gets over proofed so I think the best way is to refrigerate the dough in the bulk fermentation or proof the dough for about 1 hour and then refrigerate it whole or divided. Any ideas?
Note: if anyone can recommend on other pizza dough with great results it will be good too!
Thanks a lot