(The video is in Hungarian with English subtitles)
I like exploring new things and started to play with various, shorter ~24h+/- dough methods. In this experiment I also add a little twist into it with 10% pumpkin flour. The outcome is a good-looking contemporary style Neapolitan pizza with fancy color, nice structure and a brand-new taste!
Enjoy the video and give it a try at home!

Characteristics:
Overall hydration: 68%
Preferment ratio: 68%
Preferment hydration: 100% (Poolish)
Yeast in preferment ratio: 0.74%
Overall yeast ratio: 0,5%
EVOO ratio: 2%
Salt ratio: 3%
Mother dough powder ratio: 2% (Le 5 Stagioni Lemady)
Flour used: 90% Caputo Saccorosso, 10% Pumpkin seed flour

Recipe:
Preferment flour: 680g
Preferment water: 680g
Preferment mother dough powder: 20g
Preferment fresh yeast: 5g
Main dough flour: 320g
Main dough malt syrup: 10g
Main dough salt: 30g
Main dough EVOO: 20g

Method:
Day1
11:00am create poolish, let it rest on counter until it rise like 30%
13:00 put poolish into fridge
20:00 machine kneading
20min rest in the machine on the hook
20min rest on counter
Lamination
20min rest on counter
21:30 make the balls, let them rise like 30% on counter
22:45 put the balls into the fridge
Day2
16:00 move balls out from the fridge
17:00 baking at 400 - 420C degree oven

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