Tonight I made another pie using this dough, and it was OUTSTANDING. I made a few modifications to my formulation and dough proofing method given in reply #21 of this thread (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388
The first time I made this dough, it was EXTREMELY dry and scrappy, which made it nearly impossible to put together and also resulted in a very dry, crumbly crust. To remedy this, I increased the water content to 50% based on a rough "average" of the values used in the thin crust formulations listed at http://www.pizzamaking.com/forum/index.php/topic,16422.msg160335.html#msg160335
. I also used canola oil instead of the corn oil that I used last time (I found the corn oil gave me too much of a pie crust flavor - like HRI or a deep dish - which I didn't want).
This resulted in the following modified formulation for a 14" pie:
Flour (100%) 9.11 oz
Water (50%) 4.555 oz
Milk (9 %) 0.83 oz
Oil (16.1%) 1.47 oz
Egg, beaten (3.6%) 0.33 oz
Oregano (0.4%) 0.04 oz
Sugar ( 2%) 0.18 oz
Salt (1%) 0.09 oz
Garlic powder (0.8%) 0.07 oz
Cinnamon (just a dash)
IDY (0.4%) 0.04 oz
I mixed in a bread mixer for (roughly) 8 minutes or so, and then transferred to a oiled bowl. I lightly coated the top with oil, and put the bowl into a large zipper-style plastic bag with a small hole cut in the top for gas exchange. I allowed this to rise at room temperature for about 7 hours, punching down when necessary (about 3 or 4 times). I then transferred the whole thing to the refrigerator, where it stayed for about 16 hours.
When I was ready to make the pie, I removed the dough and punched it down again. I removed the dough from the bowl, placed it on a floured counter and covered with plastic wrap. I let it come to temp for about 1 hour. I then rolled the dough out to a 14" circle, docked it, and transferred to my pizza screen thing using a rolling pin. The dough wanted to spring back a bit, but I didn't have much trouble rolling it out into 14".
I then applied sauce, toppings, and a mozz-provolone-white cheddar blend. I sprinkled the top with oregano following Vito and Nick's.
Pie was baked on bottom rack stone at 550 for 10 minutes, at which time broiler was turned on for an additional 2 minutes.
The result was FANTASTIC. This dough has so much flavour, and you can really taste the garlic and oregano in the dough. It's a really nice touch. The crust was very nice, and had a light airy texture on the edge where it had been allowed to rise a bit.
here are some pictures.