Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and yeast. My hydration level is 63%. Yeast .5% Salt 2% and of course, Flour 100%. I start my batch by combining approximately 65% of my flour with ice water then autolyse for 15-20 minutes. I then wet-knead this on a higher speed for about 5 minutes then begin gradually adding my remaining flour. I add my yeast and salt at this time also.
I immediately place it refrigeration and let it bulk ferment for 24 hours. After 24 hours, I de-gas for about a minute in the mixer then back to the fridge for another 24 hours. At this point, I will ball it and let it proof until it reaches an internal temperature of 65-70 degrees.( I also ferment batches for more than 48 hours in refrigeration until I"m ready to use them, but I make sure to de-gas every 24 hours.) I cook these in a wood-fired oven at just over 700 degrees. Any and all tips or comments would be appreciated. Thanks.