pizza dough.txt

I used to use Jamie Oliver's recipe, it works pretty well. I use strong white bread flower and do add the semolina flour. It can be sticky, but use semolina flour on the peel (I use course), it acts like little ball bearings. Try forming just before you use them too so they don't stick too much. If you're suffering from stickage then you might just need to work on technique. Don't roll out too early, semolina on the peel, top quickly, and even perhaps get a wooden peel if you have a metal one (see https://www.youtube.com/watch?v=tFgTVhYvNPA, may be BS)

For the 24 hour ferment it's mostly this recipe (but doubled the ingredients which made 7 pizzas):

https://www.cooksillustrated.com/recipes/6316-thin-crust-pizza?sqn=pw9rHm1lTPeh3zAztdP69dX4wdOydPGMgwyLWbsDXp8%3D%0A&extcode=NSCIH27YT&utm_source=youtube&utm_medium=video&utm_content=pizza&utm_campaign=ytwed

Watch this video too:

https://www.youtube.com/watch?v=0kcVGb6HXA0

I think the pizzas were easier to form (I did the forming over my hands by stretching, see https://www.youtube.com/watch?v=7cqYiUmutGI perhaps) they puffed up well, but they were pretty sticky, sticker than the Jamie Oliver ones, but they might just have benefitted from being fermented for a little longer (I think I did about 20 hours) or in the top of the fridge where it's warmer (I used the bottom because it's colder). I'd also like to experiment with 48 hours, and using some of my sourdough starter too (see https://www.youtube.com/watch?v=Yan892RXh5A)

In conclusion, I do think that the fridge ferment was an improvement over the Jamie Oliver method, but I've only done it once, and I'm going to iterate on it.