After a brief stint of internet shopping hell with instawares.com. I am now ready to move this recipe forward. I now have in my possession:
1) A 16" pizza disk
2) Harvest King Flour
3) The exact same docking device used in RT
I am just waiting on my Grande Cheese now. I just couldn't resist trying this stuff. After having another pie at a local joint, I am convinced that commercial pizza cheese is a totally different beast than anything you could EVER buy retail. This pizza cheese was like chewing bubble gum!
I think I will use this latest recipe as worked out by Peter:
100%, Flour (King Harvest), 481.08 g., 16.97 oz., 1.06 lb.
48.3%, Water, 232.36 g., 8.20 oz., 0.51 lb.
2.08%, Salt, 10 g., 0.35 oz., 1 3/4 t.
2,08%, Shortening (Crisco), 10 g., 0.35 oz., 2 1/2 t.
2.08%, Sugar, 10 g., 0.35 oz., 2 1/2 t.
1.25%, Nonfat dry milk (Carnation), 6.01 g., 0.21 oz., 4 1/8 t. (a bit more than 1 5/8 t. if baker's grade)
0.40%, Instant dry yeast (IDY), 1.92 g., 0.068 oz., a bit more than 5/8 t
Total dough weight = 751.41 g. (26.50 oz.)
Also I have the technique from earlier in the thread. I think I am going to experiment with the heat factor while rolling the dough. That is to say, make one dough with few folds, but focus on keeping the dough cool VS. make several folds and allow the dough to warm up. I will generously use flour for both.
What do you think? Any better ideas? Alternative experiments to run?
I want to figure out why folding it sometimes produces a layer and sometimes doesn't. This has me perplexed. If it does indeed turn out to be heat related, we might have to create a higher hydration dough so it can be rolled easier with a roller. (Since most people don't own a dough sheeter.)
I plan on making this pie this weekend. (Geeze, am I already planning this thing? Can you say I have Pizza-issues?)