Hinze‘s woodfired 67% Pizza part II --- 48h vs. 24h dough fermentation

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Part I of the video with my 67 % 24 h wood fired ferment Pizza video with full dough prep!
https://youtu.be/G8eFFbJN3eM

See the review of the oven here
https://youtu.be/Amj2MHRMBrE

Dough used (quite sticky):

100 % Caputo red 00 pizza flour
67% hydration (water)
0,03% compressed fresh yeast
3% salt

44 h bulk ferment @ room temperature 21°C
4 h ball ferment @ room temperature 21°C

Видео Hinze‘s woodfired 67% Pizza part II --- 48h vs. 24h dough fermentation канала hinzes'news