With a lot of experimenting with doughs I got the results in the pictures, however, Even though the top part of the pizza looks cooked perfectly, some adujstments to the method has to be done (I used a preheated stone with the broiler glowing red) such as using the combo method but in reverse just to ensure the bottom of the pizza is browned after cooking the upper part.
Dough:
100% 00 Flour( I used caputo’s pizzeria)
68% water
3% salt
1 Teaspoon of IDY yeast (I didn’t have a precise scale)
Toppings:
Mozzarella di Bufala
Strianese canned San Marzano tomatoes
Basil
Parmigano Reggiano
I started by dissolving the yeast into the water and then added the flour slowly until I reached a crepè-like texture and added the salt and what remains of the flour, after that I started kneading the dough and let it rest for about 20 minutes then I smoothed it and let it rest in bulk for 2 hours. After resting for two hours I divided the dough into 250ish grams of dough balls and let them rest in the fridge for about 36hours.
After the 36 hours I took the dough balls out and brought them to room temperature, it took my about 4 hours, then I preheated my oven and dried the mozzarella with kitchen towels. Next into the oven it goes. I waited approximatley 2.5minutes until everything was finished.
by ElectricalSpy