The first thing you'll probably notice about this pizza is that the crust had a really nice color. My first thought was that this must have resulted from using a different flour than I used with my previous stuffed pizzas. But then I remembered that I greased the pan with butter (salted) this time (for the first time), so that may have had something to do with the color. One thing I can say for sure is that the color didn't come from sugar, because there wasn't any sugar. Here's the formula for today's dough:
100% Mondako flour
48% Ice water
I made this dough four days ago and refrigerated it immediately after mixing. When I removed the dough from the fridge today, I divided it into a 20 oz dough ball and a 10 oz dough ball, then allowed the dough balls to warm up on the counter, uncovered, for about an hour before rolling them.
In my opinion, the hydration percentage for this dough was a little too high; I had to use some bench flour to roll the dough. Also, I didn't like the sauce. It seemed too salty, and I really couldn't detect any other flavors or spices. I'm curious to find out what Nate has to say about the sauce after he makes his pizza. I'm also curious to find out how tomorrow's Power flour dough will turn out.
I'm not sure of the protein percentage for Mondako, but I'm guessing it's in the 12-13% range. I wasn't expecting anything great out of this flour because it hasn't really impressed me the 2 or 3 times I've used it for NY style, but I'd say it performed pretty well here.
Now that I've thought about it (while composing this post), I think the flour was probably responsible for the nice color of the crust, because I noticed very early during the bake that the top of the crust was getting dark (and I was worried that it would end up getting too dark). The top of the crust never came into contact with butter, so it must be the flour.
The first two pics show that this crust had a very nice color. The other three pics hopefully provide a good look at the crumb.