Here is a good dough formulation that tosses well. How well you ask??? Many years ago Tony G. hung on of the skins made from this dough up in our pizza lab rafters (20-feet high) during our AIB pizza seminar.
Flour: 100% (strong bread type flour/12.2 to 12.8% protein content)
Water: 58% (65F)
Water is added to the bowl first, then the salt and sugar followed by the flour and IDY.
Mix dough for about 2-minutes until you don't see any dry flour in the bowl then add the oil and mix 1-minute in low speed.
Change to medium speed and mix for 10-minutes.
Target finished dough temperature is 80 to 85F.
Immediately scale and ball.
Place in dough boxes and wipe the top of the dough balls with oil.
Immediately take to the cooler and cross-stack for 3-hours.
Down-stack and allow to cold ferment for a minimum of 24-hours before using.
If you want to do it more like PJ's cold ferment for 3-days.
To use the dough, remove from the cooler and allow to warm to 50F and begin opening the dough balls into skins.
You can also see this dough in use by going to the PMQ web site <www.pmq.com
> and viewing their pizza videos.
This should help in getting you started, once you have mastered the technique you can begin making changes to the dough formulation and/or dough management procedure to make different types/styles of pizza.
Tom Lehmann/The Dough Doctor