I make dough every Saturday morning for Sunday night pizza. Have done so for 2 years without missing more than a week. I have it down to a pretty predictable dough that everyone likes.
400 g all purpose unbleached
63% hydration
28 g starter (Oregon Trail sour dough)
8 g salt
1/4 tsp IDY
1 tablespoon Olive Oil
Warm rise for 1-2 hours
Balled and cold ferment in a cooler with bottle of ice.
1.5 hour warm up pre-cook
Cooked on stones in 500 ish oven for 12-13 mins
This batch I decided to see what a very small amount of sugar would do. I added 1/4 teaspoon.
the result is a better browning and a very nice crunch but still soft interior and better bottom browning. Love it!
Conclusion: Home ovens can use a bit of sugar if you aren't using it.
