No problem Steve. Interesting reading. I just finished cooking two pizzas tonight. Here are the results:
Pizza 1 - "ap flour".
Pizza 2 - "bread flour" Gold medal yellow package.
Both doughs were allowed to rest 24 hours, room temp in sealed containers.
Pizza 1 was VERY difficult to roll out with a pin.
Pizza 2 was much easier to roll out.
Both were made using part-skim mozzerella, which is the first time I've tried it. Usually, I use whole-milk mozz. I prefer the whole milk mozz much more than the part-skim. The part skim did not brown evenly and looked "fake". My kids didn't like it either.
Both were cooked seperately at approx 525F for 15-17 min. on the lowest rack setting, using newly-acquired Pizza Hut thin pans I got from Ebay. Both pans were greased w/ Crisco.
I noticed both pizzas shrunk inwards, away from the lip of the pan approx 1/4", so next time, I will use less cheese near the edge of the crust.
Pizza 1 cooked for 15 min. The bottom of the crust was not brown and crisp; it was just slightly crunchy and pale white.
Pizza 2 cooked for 17 min. It browned up lightly, but had a much crunchier texture than pizza 1.
Both had a slightly yeasty flavor, but it is still not the flavor I am looking for.
After my experiment, I have concluded that a higher-gluten flour is indeed better than an all-purpose flour. Next time, I will try using a high-gluten flour.
Finally, I also did NOT pre-bake either pizza this time. Next time, I will try pre-baking to see if that helps. I have done that in the past with mixed results.
Does anyone coat the dough with olive oil before adding the sauce? I have done that in the past, but I'm undecided if it makes any difference.
Thanks for reading.