I am currently working on a little “Avellino” crust project – yes, it's not all Luigi's all the time
– and came up with an idea on how to, hopefully, best replicate the Avellino crust, it's lightness and it's crunch.
A few weeks ago I made one of those “Emergency doughs” and that crust had a great crunch, texture and was light. My mother back then mentioned that it was one of the better crusts I've made. So my train of thought was, why not take parts of that same formula, reshuffle it a little and see what the end result will be.
The original formula can be found here:
http://www.pizzamaking.com/forum/index.php/topic,7892.msg71897.html#msg71897What I changed was the hydration, the oil amount, the size of the pie and the Thickness factor.
The original formula called for 56.5% water and I upped it to 60% while at the same time, subtracting the equal percentage amount of 3.5% from the oil amount, lowering it to just 3% instead of 6.5%. The TF went from 0.136 down to 0.075 for a NYstyle pizza and the pizza size went up to 16 inches instead of 14 inches. That's pretty much it.
“Avellino” crust formula:
Flour (100%): Water (60%): ADY (1.5%): Salt (1.75%): Olive Oil (3%): Sugar (4.4%): Total (170.65%): Single Ball:
 759.07 g  26.77 oz  1.67 lbs 455.44 g  16.06 oz  1 lbs 11.39 g  0.4 oz  0.03 lbs  3.01 tsp  1 tbsp 13.28 g  0.47 oz  0.03 lbs  2.38 tsp  0.79 tbsp 22.77 g  0.8 oz  0.05 lbs  5.06 tsp  1.69 tbsp 33.4 g  1.18 oz  0.07 lbs  8.38 tsp  2.79 tbsp 1295.35 g  45.69 oz  2.86 lbs  TF = 0.07575 431.78 g  15.23 oz  0.95 lbs

The procedure:
I activated all the ADY in a about a ¼ cup of the total amount of water, added 1 tsp of the total amount of sugar to it and let the yeast proof until it foamed. The water was the Crystal Geyser kind and was nuked to a 100°F. The rest of the water had a temp of 80°F, which went into the mixer's bowl, together with the salt, the rest of the sugar and the oil. Then the flour went in and lastly the proofed yeast. I mixed everything together on Speed 2 for four minutes, gave the dough a rest for 20 and kneaded again for another four minutes, also on Speed 2. The dough came off the hook at 84°F.
It was shaped into a round and is currently proofing at an ambient temperature of 68°F. My thoughts on the baking temp are that I have to lower the temperature to perhaps 500°F since the dough contains a high amount of sugar. Don't want to end up with a burned disc.
More later...