The 72 hours experiment | Compact Baking | Macte Ovens Voyager Twin | Zsolt Kámán - Pizzaiolo

I decided to explore a bit the upper edge of pizza making in terms of leavening times up to planned 72 hours (about 3 days). The baking happens in my compact pizza place in Budapest. I gave it a try with the well-known strong flour Manitoba from Caputo.
Enjoy!

Charateristics:
Overall hydration 75%
Preferment ratio 70%
Preferment hydration 50%
Yeast in preferment ratio 0.71%
Overall yeast ratio 0.5%
EVOO ratio 1%
Salt ratio 3%

Recipe:
4x270g dough balls
Preferment type Biga 50%H
Preferment flour 432g
Preferment water 216g
Preferment yeast 3g (Uniferm, fresh yeast)
Main dough flour 185g
Main dough water 247g
Main dough honey 6g
Main dough salt 19g
Main dough EVOO 6g

Method:
Biga 24h (on counter until it runs, then into fridge)
Kneading main dough, let it rise on counter 30% than into fridge
Let it warm up to room temperature prior to bake at total 72 hours including the preferment time