i tasted the crust and it had a crunch upon folding , not a lot of flavor ,very lite .
That describes the crust from last night to the T. Here are the numbers if anyone wants to take a shot at it:
Flour (100%): 428.05 g | 15.1 oz | 0.94 lbs
Water (65%): 278.23 g | 9.81 oz | 0.61 lbs
IDY (.6%): 2.57 g | 0.09 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
Salt (2%): 8.56 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
Oil (4%): 17.12 g | 0.6 oz | 0.04 lbs | 3.8 tsp | 1.27 tbsp
Sugar (1.5%): 6.42 g | 0.23 oz | 0.01 lbs | 1.61 tsp | 0.54 tbsp
Total (173.1%): 740.95 g | 26.14 oz | 1.63 lbs | TF = N/A
Single Ball: 370.47 g | 13.07 oz | 0.82 lbs
Dissolve sugar and salt in the water (temp ~ 85°F), add the flour and yeast and start the mixer. Once it is starting to come together let the oil run down the side of the bowl (got that from Evelyne Slomon) until no dry flour is visible. Rest for 20 then mix for about 8 mins.
Take out of the bowl, divide, cover with a damp tea towel and let rest for 90 mins or up to two full hours. Dust with flour, flip over and shape into skins.
And that's pretty much it.