%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Chasianna.</h1> Created: Tue, Aug 19th 2025 From: [[Neopolitanish Dough.md]] Tue, Aug 19th @ 23:08 : Starting a sponge now to leave at room temp. Wed, Aug 20th @ 04:37 : alright so I totally forgot about the fucking sponge/batch. So I just stuck it in the fridge and plan on doing it tomorrow. Wed, Aug 20th @ 15:57 : Got the sponge out to sit at room 18:55 : Started the mix. This shit is sticky af. 19:05 : Slowly adding the oil 19:07 : Added the salt 19:10 : The dough is now at 79 so I am going to rest. I think that I might give it 20 and spin once or twice and rest again for shits and giggles. 19:37 : Gave another 2 minute spin and now resting for another 15 ish . 20:33 : four of the balls are going in the fridge and one is staying out to make into a pizza tonight. 22:35 : #### Bulk Stats: | Method | Dough | | | | | --------------- | ----- | --- | --- | --- | | Sponge (room) | 8 | | | | | Sponge (Fridge) | 13 | | | | | Ice Jacket | y | | | | | Mix Method | Mixer | | | | | Fat Added @ | 15 | | | | | Salt Added @ | 17 | | | | | Post Addition | 2 | | | | | Total Mix Time | 19 | | | | | F.D.T | 79 | | | | | Rest | | | | | #### Notes: Ok so I didn't log any of this because we had guests around and I made most of the pizzas for them. I will say a few things in retrospect. The pizza was nice and airy with a nice crumb, and had an amazing taste as well. I think the higher hydration made an impact on it. The biggest discovery though, was that I made the last one on the smaller of my two pizza steels, and that steel was in the middle of the oven. The pizza had improved color and the thing I have been looking for, for some time: Blister bubbles on the exterior of the crumb. So, I think the next step is to make the exact same formula, but this time all of the experiments will be with steel placement and size. --- %% ![[Chasianna.-1755676552476.webp]] %%