Another dough attempt at a Pizzarium pizza 2/14/2011

I mixed another dough last evening for another attempt at a Pizzarium style pizza.  I started the dough on Friday by mixing a poolish (I used the same numbers from 1 dough ball for my preferment Lehmann dough) I let the poolish start to bubble and put it into the refrigerator.  I have seen when I make the poolish at market on a Friday and let the poolish only start to bubble how strong the poolish becomes after refrigerating it until Monday, with many gluten strands.  That is why I decided to try a poolish prepared this way.  The others things I changed in this last dough were, I used all KASL in the poolish and final dough, dropped the hydration to 80% and also dropped the oil to 3%.

The first 3 pictures show the poolish yesterday and the final dough.  I have no idea how this dough is going to bake.

Norma