4 × 382g balls · 63% hydration · 48h cold ferment
· Nate, solo · T is the fridge door, not a sit-down
Sit-down time
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Gotchas — read before you weigh anything
Four grams of margin on the flour. This calls for 903g out of the 907g in a 2 lb bag. Do not dust the counter from that bag — semolina only, or you will come up short at the end.
The oil goes in with the water. This is the deliberate change from the 60% and 65% doughs, both of which add it after the autolyse. That order is what turns the dough into a greasy ball you fight for ten minutes. At 2% fat over a 48-hour cold ferment, the gluten development you give up by adding it early is not measurable.
Check the yeast jar before you weigh. This is written for instant. Active dry is roughly 25% weaker — use 1.8g and proof it in a little of the water first.
The fold intervals are not sacred. Plus or minus ten minutes changes nothing. Fold when a call ends.
Three fold sets, then stop. No windowpane chasing. Over-working a dough that's about to sit for 48 hours at 39°F is effort spent against yourself.
Salt is at 3% — top of the Neapolitan range, and meaningfully saltier than the 2.57% in pizza-dough-65-hydration. It is most exposed on a plain cheese pie with no toppings to balance it. Flagging it now so Saturday's verdict has something to measure against.
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After dinner: the dough comes out of the fridge Saturday around 3:30 PM — 48 hours — and needs three hours at room temperature before the 6:30 bake.