this dough was made with bread flour at 59% hydration, and contained 1% oil, 2.5% salt, and .1% IDY. I threw all the ingredients into the bosch, turned it on for about 20-30 seconds until all the flour seemed hydrated, waited 20, mixed for 8 min on the universal plus slowest setting, waited 20, then shot the video.
The numbers looked like this:
2250 grams of flour
1330 grams of water
3/4 tsp of IDY
23 grams of oil
This wasn't really a fancy or special recipe at all (its always fun to play with poolishes, wild yeast, old dough, blended flours etc.), it was just a super basic direct dough intended to go together easy and let you guys see what a good bosch dough can look like. As you can see, theres really no magic in the recipe, although I did design it in hopes that it would work nicely at both higher and lower temps (because I have some fresh mozzarella, and some dry mozzarella in the fridge right now).
Here is a pic of a well done New York/New Haven coal oven style pizza I made with this dough. The pizza has a combination of fresh and aged mozzarella. Sauce was spooned on top of the cheese and the pizza was finished with imported italian romano, which gives a really nice flavor on these mid temperature (700 degree) pies.