Hi all! Been getting into pizza making (Neapolitan style and a bit of New York style) and am curious of the following:
Say I am making Neapolitan pizza dough (no polish or biga yet), Can I let it RT ferment, then before fridge ferment, balling the dough and CT ferment already in balls? I would want to do this to simplify my timing cause then I can just pull out my containers with already balled dough from fridge 2-3 hours before making my pies.
Can I use this dough for both NY and Neapolitan? Granted that NY needs to be a bit bigger since it is a bit thicker and I want similar pizza sizes? Thank you!
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