Coming out hot

Pepperoni, mushroom, margherita, cheese, mediterranean and artichoke and mushrooms.

67% hydration, 48 hour bulk cold proof, 6 hour balled room temperature proof (68 F). Caputo Pizzeria flour, Caputo instant dry yeast, baked at around 900 degrees F.

I accidentally added an extra 30 minute rest while mixing my dough a few weeks ago and the resulting dough was super strong, I've kept it and totally love it.

So now I mix my ingredients for 7 minutes and rest for 30 minutes. Mix again for 8 minutes and rest for 30 minutes. Pull the dough out of the mixer and shape it and rest for 30 minutes, then put it in the fridge to cold proof. Perfecto!