What flour do you use? Is it pizza 00?This will make 2 250g dough balls.
Day 1, make the poolish(preferment) by stirring 0,5g dry yeast into 58g lukewarm water, then add 58g of flour. Stir everything together.
Let this sit at room temp for 1 hour in a closed container, then put it in the fridge for 24 hours.
Day 2, take the poolish out of the fridge and leave at room temp for 1 hour.
Make the main dough by stirring the poolish into 135g water along with 9g suger and 9g olive oil then add 241g flour.
Knead at low speed for 5 minutes then rest 10 minutes.
Add 8g salt and knead at medium speed for 5-10 minutes or until the dough is shiny and smooth. Let the dough sit at room temp for 1 hour.
Turn the dough out on a lightly floured surface and divide into 2 250g pieces then ball them up and put them into a proofing box or closed container of your choice.
Stick the box in the fridge for 24 hours.
Day 3, take the dough straight from the fridge and make you pizza. I bake them on a steel in my domestic oven at 275C.
This is basically a recipe by Per Miljkovic-Bangert that I modified to work in my domestic oven by enriching it with oil and suger. It results in a crispy pie with a short bite. If you want it to have a longer bite and be more like a Neapolitan pizza, then leave the oil and suger out and bake at approx 420C
I will try it next week. I am trying a new Lasagna recipe tonight. It is made with Parmesan besciamella sauce instead of all the cheeses like ricotta which I think dominants the flavor and I don't like. I think it should be a meat flavor not cheese.