This is the way it has been at market since I started almost four years ago in not exactly knowing what to do. I have become accustomed to it somewhat, but still there are problems and that is why I ask so many questions for different experiments or when I am trying to make a new style of pizza that I might want to offer at market..
I would have tried you recipe if I hadnít started this thread and went though all these experiments to get to where I am now. These experiments have taken us about 3 months now to have a decent workable dough and pizza for my conditions I have to work in. As we know from the Buddyís thread and this thread Buddyís doesnít use any sugar or oil in their doughs, so that bloggers recipe isnít really authentic. I did go by volume measurements from my friend Trenton Bill, but donít like to usually test out recipes for pizzas that way. Trenton Bill just told me he had made a really good Sicilian pizza, but at first didnít tell me it was from the Buddyís thread. That is why I tried his recipe in volume measurements. There are just too many problems with errors in not using bakerís percents. If you are happy with that recipe then you can use it and if anyone other member wants to try they can. I figure since I have been though all of these experiments and Peter has helped me to get to where I am now, why mess with something that doesnít need fixed in my opinion, unless I find more problems along the way.
I sure donít know (and hope you donĎt), but think you might also run into some problems when trying to take a recipe and trying to repeat it in volume instead of making one or a few Detroit style pizzas if you decide to offer Detroit style pizza to real customers. It is a lot different for me in trying to make a few dough balls and then trying to make many that will last through out a 12 hr. day. Since this is a higher hydration dough that also can cause some problems. I am not sure about the food laws in NYC, but in our area they are fairly strict at what can be done and what cannot be done. Food inspectors do inspect my little pizza stand and I had to go though a food course and pass a test.
I understand. I was just thinking that by keeping your recipe as is, except for increasing the amount of yeast, that everything would stay the same except that the dough, handled exactly as you handle it now, would rise faster and be ready to use sooner. And once the dough has risen, you would use it the same way as you do now. In other words, with more yeast, everything would happen the same way it does now, just sooner/faster. But maybe I'm wrong?
Regarding the 12-hour day, with a one-hour rise, I would not have to keep dough for 12 hours - maybe two hours. That's what my customers that offer New York pizza do: At the same time pizzas are being baked and sold upstairs, guys downstairs are mixing and shaping fresh dough. That way, they can handle varying order flow. They don't have to keep enough dough for the "walk-in crowd" and estimate an additional amount in case they get a sudden delivery order of, say, 20 pizzas; they can fill the order and then tell one of the crew to mix some extra dough. Basically, they start and end each day with zero mixed dough.
On your next trip, you might visit one of the 2 Brother's Pizza locations - not for the pizza, which is mediocre, but to see the operation. They charge 99 cents for a plain slice and the pies just fly out the door. The guy stretching the dough balls (a second guy adds sauce and cheese) creates an 18-inch "disk," literally, every 30 seconds, non-stop, all day. No way they could make that much dough much more than an hour ahead of time.
Needless to say, I would love to have that problem in my own place!