pizza slow (high quality)

does it like 00 flour and salt? sure looks like it

photograph of a 6qt fermenting tub this morning with neapolitan pizza dough (100% 00, 65% hydration) I used sourdough starter instead of my usual SAF instant. The dough isn’t exactly flat but it’s at about .75 qt? maybe .5?

photograph of the same 6qt fermenting tub this evening, 11 hours later, risen to just over 2 qt.