Wow ... been forgetting about the "Pizza Wars". So, I'm back!
More-or-less over-came the change to my pizza flour (new year's harvest). It's crazy how a change like that can have such an impact on flour. Similar 40% Poolish (I adjust percentage using that "Pizza App" calculator so no water needs to be added to the later "bulk ferment" stage). 60% hydration (was using 62% with the older flour), yeast risen. Two-an-a-half days Ferment, split evenly 'tween Poolish and Bulk ferments. All ferments cold (4-5C), allowed to warm about 2 hours before cooking. I use x2 the yeast the "Pizza App" suggests, 1/3rd in the Poolish, 2/3 in the bulk. My aim is large "blisters" in the crust which do occasionally char (but I like the thin, papery, crisp, black blisters!) but the dough inside remains brilliant white, translucent, and slightly chewy.
Mozzerella from Tesco "Jersey" milk although I'm finding the local "ordinary" cow milk makes fresher flavoured cheese. Making your own cheese is far less trouble than pizza bases! But it's
essential to use unhomoginised milk (and good rennet, not the "for junket" stuff, that's within date).
This is cooked fairly long, 2-1/2 minutes, turn, 1 minute 40. 430C under, 330C over top (fine adjust temp "over top" once "balance" sorted). These letterbox electric ovens have wonderful control of temperature ... but flippin' well need it! They are very touchy about temperature. They'll heat to 500C, but that makes terrible pizza!
The other biggy is hydration. No-one can dictate the best hydration, the Pizza dictates, it depends on the flour, the brand, even the year as I've been finding. If I tried
@Alastair70's 65% I'd be wearing pizza on me feet (but it would happily s-t-r-e-t-c-h that far).
The asparagus (UK of for sure) is a common addition on my pizzas until the cuckoos go home again (at the moment, they've only just arrived), even if it does make somewhat over-loaded pizza with the centres a bit damp.
