Two Neapolitan pizzas, made by using 5% by the weight of the water in Steve's WFO

After reading Matt’s thread at http://www.pizzamaking.com/forum/index.php/topic,14038.0.html and thinking about trying the Ischia starter at 5% of the water weight, I decided to try to make a Neapolitan pies by that method and let two dough balls room temperature ferment.  I let the two dough balls room temperature ferment for 26 hours.  I knew I was going to go to Steve’s (Ev) home today, and he was going to be baking some pies in his WFO, and I asked him if he minded if I brought 2 doughs balls along.  Steve said he didn’t mind.

I mixed the dough in my Kitchen Aid mixer and added the small amount of Ischia starter to the water.  I wasn’t to sure about what might happened.  From the time the doughs were finished yesterday until this morning they didn’t look like they rose at all, but they did flatten out.  When I arrived at Steve’s home about 5:00 pm today, they still didn’t look like they had risen very much, but there were some fermentation bubbles on the bottom of the dough.  I used Caputo Pizzeria flour for the first pie and Caputo “00" Rinforzato Pizza flour for the second pie.  The first pie was with dressed regular mozzarella and the second pie was dressed with Brick Oven Fresh Mozzarella from Russo’s.  The Brick Oven Fresh Mozzarella was really delicious.

Norma