Experiments with long cold fermentation , Oil and sugar

[vrumvrum]

Hi all,  I have been trying different recipes and just wanted to make sure im not doing something completely wrong.
the following picture is my 6th attemp to make pizza (ever).  So far this is the best looking (and tasty) pie i got so far.

Im using a 10% protein flour  made by BUNGE (brazilian)

Flour (100%):    1026.41 g  |  36.2 oz | 2.26 lbs
Water (60%):    615.85 g  |  21.72 oz | 1.36 lbs
IDY (0.5%):    5.13 g | 0.18 oz | 0.01 lbs | 1.7 tsp | 0.57 tbsp
Salt (2%):    20.53 g | 0.72 oz | 0.05 lbs | 4.28 tsp | 1.43 tbsp
Oil (1%):    10.26 g | 0.36 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Sugar (.5%):    5.13 g | 0.18 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
Total (164%):   1683.31 g | 59.38 oz | 3.71 lbs | TF = 0.105
Single Ball:   336.66 g | 11.88 oz | 0.74 lbs

I mix 64F water, with Salt and sugar,  dissolve it completely
Mix flour and IDY and then add, spoon by spoon all into the mixer, low speed. mix for about 1 min.
rest for 20 min.
At this point I add the oil to the dough and mix low speed for 10 to 12 more minutes...
10 minutes rest.

(mixer is a std KA, just ordered a BUP, should arrive in 12 days)

Dough ends with temps of  around 78F

I then ball them into 330g balls and put in individuals tupperwares with lids.  
place in Fridge for 3 days.

For baking im using a conventional oven with top broiler which reachs 550F.  I use a stone on lower rack. And bake the pie for 6 minutes.

Is there anything i should be doing differently?

I would very much appreciate any comments.

[Pete-zza]

vrumvrum,

Your dough formulation and your preparation and management methods look just about perfect to me for the New York style and with the prevailing temperatures where you are in Brasilia. And your pizza is a very good manifestation of that style. Congratulations on a job well done. With those results, and if you did not experience any dough handling problems, I can't think of anything I would change.

Peter

[chickenparm]

I agree with Peter,those looks perfect to me as well.
 

You can now keep producing the same results each time.Then,if you want,you can try other recipes later.You will know what to expect,achieve and adjust easily for them as well.
 

[tinroofrusted]

Really nice looking pizzas, vrum.  Congrats. 

TinRoof

[norma427]

vrumvrum,

I agree, very tasty looking!   

Norma