I started this at the same as my post with champlain leavened with yeast water, but this one fermented as expected.
Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.
For 4 dough balls of 230 grams for a total of 920 grams
Build 1 :
81 grams 5 stagione tipo 00
51 grams apple yeast water
Fermented for about 6 hours at RT where it tripled in size and had a nice dome
Build 2 :
120 grams 5 stagione tipo 00
76 grams regular water
137 first build
Fermented overnight for about 10 hours at RT where it more than tripled and had just peaked
308 grams 5 stagione tipo 00
217 grams water
10 grams salt
51 grams discard (for some extra flavor)
333 grams apple yeast water levain
Started with 1 hour autolyse but felt the dough needed a little more time so I could mix by hand. Ended up with a 2 hour autolyse.
I added the rest of the ingredients in one go to the autolyse dough. It was a little strong so I had do some old fashioned elbow grease mixing and kneading, then gave it a 1 hour rest and then did one fold. Since it still felt strong and tight, I decided to leave it at 1 fold. I used a good glug of nice olive oil in my bulk container as a sort of double hydration/bassinage. Which the dough absorbed by the end of bulk. It really started to take off and at 3 hours had almost doubled so I decided to divide and shape.
After shaping it wasn't slowing down so after 15 minutes it went into the fridge at for about 26 hours. This afternoon at around 2 I took them out for dinner around 7. It was lovely and easy to stretch.
I'm not great with pizza, as I'm still trying to figure out the best settings in my oven. This is baked on a baking steel approximately 10 inches away from the top element. It started closer, but the dough rose so much it tore when I wanted to turn it.
I gave it a 1 minute par bake so I wouldn't have a soggy bottom and then finished topping with tomato sauce, grilled mushrooms, onions, tomatos and chorizo and fresh mozzarella and a little pecorino romano.