Long ferment Detroit/Sicilian pizza dough?
I’m a commercial foods teacher and as part of my job I run the school cafeteria. I have been working the last 4 or so weeks on nailing down a solid sourdough pizza dough recipe that is a thicker pan style crust that can stay alive for up to 5 days in the fridge without the gluten getting totally blown out. I have had middling success with anything past 5 days. Any ideas or tips would be helpful.
Been working with ap flour at a 70-75% moisture level. Bake at 500f. Initially I was stretching dough neopolitan style but Since been pounding it for stretch in a pan and letting it proof in pan before bake to give the pizza crust some more structure and body so it does not cool off and fall apart while sitting.