I have not been neglecting the request for more information, juts hit a stream of bad look...my laptop charger and battery dies, so until then I will be hijacking my girlfriends computer.
But anyway an update on my pizza making before I begin...
I made two pizzas yesterday from two balls that I ended up freezing from the last batch(most recent pictures above). I formed the dough and put them directly in the freezer, not allowing them to proof at room temp before hand, after a two days in the freezer, I moved them into the fridge where they spent another two days(experiment) and then pulled them out and proofed for 4 hours and then baked.
The dough handled and stretched very nicely and taste wise was good aswell, but this dough fell completely flat, literally in the oven spring department. Both pizzas showed some leapording just as before, even the tartine method pie, more so than last, but the crumb was the densest I have ever made...reminded me of the vpn place we have in town...I almost purely replicated their dough...and If so i have figured out why the texture is so bad...the freezer. Maybe I should have proofed the dough before it hit the deep freeze, but the majority said they turned good results from the method I utilized...I will probably never know because I think Im done with the freezer.
Sorry no pic, left my phone in the car on accident.
Alrighty now for the explanation.
I am going to attempt to explain the method used for above from beginning to end. Chau if he has the time should attempt to do the same in the most detailed way possible...you, I, and everyone else, im sure would love it!
Formula-bakers percents(if you dont understand, search "bakers percents" and youll learn quick!)
100% flour-75/25 blend of 00 and High gluten flour(bouncer found at gfs in 25# bags)
65% water(cool, but not room temp)
2.5% sea salt(fine)
10% starter(a mixture of flour and water used to harvest naturally occuring yeast, search and learn if you dont know.)
Method:Non-tartine...for the tartione method check the tartine pizza thread
Measure out water and add to the bowl.
add the amount of starter, stir to disolve
add 75% of the flour...I add all the caputo, and stir until it somewhat comes together in a "batter"
rest for 5 minutes.
add the remaining 25% of flour(bouncer high gluten) slowly stirring to incorporated before you add the next bit.
once all the flour is added I get my hands dirty.
I put my hand in the dough and start scooping it around the bowl...sort of rolling it around the side of the bowl, using my right hand to guide the dough and then my left to turn the bowl. I do this for 10minutes adding the smallest bit of flour if I need too.
once the dough stops sticking intensely I dump it out on a lightly floured counter and do several stretch and folds, almost like the french kneading method, but softer...search on you tube.
After a couple of these the dough should be really smooth where I place it into a lightly oiled container to rise. After A designated time I divide the risen dough and let it rest 5 minutes, then I ball the dough. Tran has a great youtube video called how I ball dough...search it and watch!
How I am able to cook the pizzas in my home oven comes down to the frozen towel. I trick my oven into thinking its cold and hence it gets hotter. Normally after a preheat at 550 for 45 min. my oven would stop and turn off, only to return on every once and a while. but what I do is wrap a damp rag(100% cotton) in aluminum foil and freeze it solid. Then I take the frozen sleeve and put it onto the thermometer probe in the upper left corner of my oven. And I am able to switch to broil and it wont turn off until I turn it off. This combined with the placement of my stone(the very top) is what mimics the intense floor and ceiling heat of a wfo. I have been doing this for a while and have had no problems with the broiler, my probe or anything...just cracked one stone when a pizza inverted itself, but thats my fault. You should try and if you have any questions pm me or leave them here.
About the leapording..It is great aesthetically to a small degree, but it can be somewhat of an eyesore imo when completely over done, for me I prefer the look that can bee seen in my reply(#198) of this post, to me this pizza aesthetically is great as far as crust goes, the marinara was getting sort of a little to poxy, but still decent.