ok, so lets say for good dough itll need to be in the fridge for at least 24 hrs.
are we doing stuff like stretch and folds etc while its fermenting (before fridge), same as bread?
so something like this….
mix flour water yeast, rest for 30 mins (autolyse), then add salt and mix again.
ferment at room temp for 3 hrs say, with stretch and folds every 30 mins
fridge for 24-48 hrs
out of fridge, rest for half hr or so til room temp
divide into however many pizzas youre doing
then do all the stretching/shaping, loading with food, cook?
sound about right or is that more faff than required?
thanks