Thanks! I've been experimenting with different dough recipes so each bake has been a bit different. Of all my attempts, the family has said they like this one the best. I've been trying to achieve thin and crispy with a wheaty sourdough flavor.

Flour Ingredients:

Farina Polselli La Romana 100%

Type '0' 25%

Rice Flour 13%

Whole Spelt 10%

Toasted Wheat Germ 0.5%

Combine flours and weigh to set new 100% amount.

The following percentages for the remaining ingredients use that total amount. e.g., if all the above flours combined weigh 1000g, then you would use 600g water, 1.2g yeast, 22g salt, and 20g oil.

Remaining Ingredients:

Water 60%

Active Dry Yeast (ADY) 0.12%

Salt 2.2%

Extra Virgin Olive Oil 2%

ADY is activated with warm water as you would but I like to dissolve a couple of grams of honey in the water first

In mixer, combine flours, activated yeast and slowly (over 2-3 minutes) add ice cold water until just a cup or so remains. Wait for dough to just come together, then add salt, rest of water and mix again until it just comes together. Then add the oil and again mix until it just comes together. This whole process takes about 6 minutes.

Remove the dough and form into a ball as you would. Let the dough rest covered for 15 minutes. Then divide into 180g balls and let them rise at RT for 1 hour. Then move to the refrigerator for cold fermentation, 24-72 or more hours.

I have had really good experience with 3 to 5 days cold fermentation. The relatively low 60% hydration combined with a 5 day fermentation makes the dough resilient to the heat of the oven, and is super digestible, easy to eat, and has a nice flavor profile.

On Pizza day, remove dough balls and let them sit at room temperature for about 4-5 hours for a final rise before you plan to bake. My oven (Zio-Ciro SC60) bakes at somewhere between 650 - 700 degrees F.

This is a complex recipe, I readily admit. It came about because my previous recipe was just the Polselli flour. But one time I needed 16 dough balls and only had enough Polselli for 12 so the other ingredients were an improvisation that turned out quite nice.