Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actually doubled in size and had bubbles in the dough, after 24 hours in the refrigerator, and after 1 hour at room temperature it became unworkable--tearing when I tried to stretch it. I suspect that I had too much yeast in the recipe. Note that I have a gram scale and measure things very carefully, so I'm positive I didn't mis-measure. My first thought is that I need to account for the yeast in the poolish, but then I started thinking: The yeast in the poolish multiplies, so should I even be adding yeast to the dough when I'm using a starter? Sorry to be such a pain.
My setup is this:
I'm a very serious amateur doing this in my home. Typically I make 5-6 dough balls. I have a 20qt Hobart mixer that I use, my dough balls go into proofing trays, and those go into a True 23 commercial refrigerator. They come out of the refrigerator at least an hour before cooking them in my Woodstone oven.