I made more dough for my demo in NY. It was almost a 3 day fermentation.
I bulk fermented it from SF - NY and balled it on day 2. I used the Sicilian Dough recipe from the book adjusted the water slightly and added 30% morebread poolish. The dough was around 73-74% hydrated.. My water at my house is harder than the water in SF so I felt that it could have been hydrated even more cause my first test with the dough recipe was with SF water. That was interesting because it's a new home and development. It came out great. The Bari oven was brand new with new stones which isn't the best for baking and I felt that we would have gotten a slightly better rise with a little bigger pockets if the oven was broken in and nice and hot.. Also the oven gas was not working correctly and half the side was burning too rich. It was pretty off. That's me being super technical and a perfectionist especially cause of the oven. Everyone was blown away at the event. It was great. The sauce was a blend of Ciao crushed Tomatoes and Super Dolce and some spices with sautéed garlic.
I made two grandmas in Allied pans 1 one pushed out twice for 2 1/2 hr rise and the other for 4 hours before par bake - one with slices Aiello cheese and one with sliced Grande whole milk mozz and Lusardo fresh Mozz that was just made that day from curd and pulled. Both pizzas finished with garlic oil, basil, pecorino and oregano. I don't have the first pizza with Aiello cause everyone ate it so fast.. Crazy..