Are you able to post your final recipe you are using. This forum has gotten so big now. Maybe we should post it on the 'Pizza Recipe' Section of the site now that it's so popular! I was curious if you are still adding diastatic malt added to your dough.
I am still using my same formula that Peter set-forth at Reply 225. If you want to see the formula for one dough ball it is. http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226
If you want to see the formula for 5 dough balls, the formula is at Reply 149 http://www.pizzamaking.com/forum/index.php/topic,9908.msg88687.html#msg88687
The only thing I changed in the last about 7 weeks, is I am adding more water to my final dough for bigger batches than 5 dough balls. I have found I like a dough with a higher hydration. I have also increased the Thickness Factor, because I now like a pizza that is thicker than the original formula. When I scale each dough ball, now they weigh, 1.195 lbs.
Since this formula was figured out with paper and pencil by Peter, it canít be scaled up or down in the amount of dough balls to be used or the dough calculation tools canít be used to adjust the thickness factor or dough balls. I am not even sure what hydration I am using now, but the 61% hydration does also work well, in the original formula set-forth above.
I am not using any diastatic malt to this formula. If you have any more questions, just ask.