Thanks for the interest. Here's the poop:
1) What was the water temperature used in preparing the dough?
I didn't use a thermometer, but I'd say around 100 degrees.
2) What type of yeast did you use?
I'm ashamed to admit it on this board, but I did it old school with Fleischman's ADY. I used a packet, but it was for a rather large amount of dough (1260 g). It's kind of a high percentage for a long cooler rise, but I was in a hurry. There are 7 g in a packet which put my yeast percentage under 1% but not as low as most would advocate. Since it was ADY, I dissolved it in my H2O and let it sit for about 10 minutes before incorporating it with flour etc.. No sugar or anything. It's never been necessary.
3) No sugar and no oil, why?
I'm a big fan of old-school New York pizza crust the way Evelyn Slomon and PFT do it. I've made doughs over the years with and without oil and/or sugar and have come to my own personal conclusion that:
A) I never got any of the qualities I was searching for out of the sugar
B) Adding oil does produce a dough that handles more easily and rises more consistently, but as my confidence in making, gauging, and handling the dough has grown, I don't need the help of the oil anymore, and without it I get a much more rustic/artisan style crumb, texture, and chew, which is what I was after in the first place.
3) How long of a preheat on the oven, and what was the temp. in the oven when you started baking?
At least an hour, and my oven thermometer (hung near the bottom from the rack) reads just under 600 when she really gets going. I have an old gas oven with the broiler on the bottom, so I can set her on broil and let her heat til she can't no more.
4) What type of Harvest King flour did you use?
The Harvest King in the Ralphs supermarket (I live in LA) from Gold Medal. As far as I know, there's only one kind that's available retail, however I recently descovered that I am not infallible.
5) How did the flavor of the dough turn out?
4 days, outstanding -- light, crisp, chewy and flavorful, 5 days wonderful, 6 days tangy-licious, 7 days even better. I've never gone longer, but there's one 8-day-old dough ball left in the fridge that just might get tested tonight. So far, I've never kept one long enough to know when it hits the wall.
Okay. I'm going to stop this and work now so I don't get fired.