The version of the PJ clone dough that you used, at Reply 585 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg273667.html#msg273667
, is indeed a two-day dough. I believe that that version may be a bit more accurate than the version given at Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217
, but the differences may not be noticeable in the final product. But, either way, the two-day PJ clone doughs are among the most popular on the forum and yield pizzas that are quite close in my opinion and to my palate to the PJ pizzas that can take several days to make. I came up with the two-day versions for a couple of reasons. First, there are members who do not want to wait from 5-8 days to make their PJ clone pizzas. Second, I discovered that members were having problems making a dough that is used after 5-8 days (some PJ pizza operators can squeeze nine days out of their doughs) using their home refrigerators where the doors are opened so many times over the 5-8 days that their doughs were not optimum at the end of the 5-8 day window. This is a case where if one has a spare refrigerator to dedicate to the long cold fermentation window that would be ideal. In the U.S., many people have spare refrigerators in their garages. They often tend to be loaded with beer
, but space should still be available for a few dough balls.
As for the flour to use, in the UK where you are located there are many sources of flours that I think should work for you in making clone PJ doughs We don't know exactly the protein content of the flour that PJ uses because the flour they use is milled exclusively for them. But I believe that the protein content is under 14%, quite likely in the 13.3-13.6% range. In your case, I suggest that you take a look at the UK sources of flours in the thread at http://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012
. In that thread, you will see the names Allinson, Doves Farm, Shipton Mill, and Wright's. If you can identify a flour that you can buy that is in the right protein range, please report back to me on what that flour is and we can see how it might fit in the PJ clone formulation you would like to use. At this point, I don't think that there is a need to consider using vital wheat gluten (VWG). I used it in several of my PJ clone experiments because I did not have the optimum flour on hand. My use was just to try to have my flour blend at the desired protein level.
With respect to your oven, it wasn't clear to me whether it is a gas oven or an electric oven, or maybe a combination of both. Maybe you can clarify on this point. But whatever your oven can do, I think that it is best to bake your pizza on a lower rack position where it is closer to be bottom heat source where it can get enough heat to increase the oven spring and also provide good bottom crust browning. If the bottom is finished before the bottom, you can always move the pizza from the lower rack position to one closer to the top heat source where you can get more heat at the top of the pizza. In my oven, I preheat to about 500-525 degrees F for about an hour. I do not see any need to prebake the pizza.
I also do not believe that you should need to use a dough docker, although it may have helped with your dough because of its high yeast content. In the PJ stores here in the U.S., dough dockers are used on all skins, even if it is not needed. I think it is because some doughs are worked while cold but it is easier to just tell the workers to use the dough dockers on all skins so that they do not have to make decisions on that facet of their pizza making.
From what you have said, it appears that your dough was in good form before refrigerating. So, I don't see any need to do anything different in that regard. The PJ clone doughs tend to be pretty easy to make.
I am not sure what method you were referring to in the YouTube video you referenced, but that is the method you used--stretch and fold. But the dough in the video has a hydration value that is much higher than any of the PJ clone doughs, and where the stretch and fold method is likely the only way to overcome the high hydration of the dough. There are many ways to make a PJ clone dough by hand, but if you are interested you can see one way that I made a PJ clone dough where I used hand kneading, at Reply 52 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg66312#msg66312