So through my trial and errors I am sure I have gotten it to the point where my recipe is solid, except for the yeast level on occasion and that the real missing link is the proper gluten development(the hardest thing to measure scientifically). I have looked up GFS and there product lists before, but it is pretty far from my apartment and I dont have a car, so In a way its not cheaper, but more convienient for me to order and have it shipped...and if I have to order it I might as well get the best. I tried to talk to a pizzeria here in town that uses AT and see if they would sell me a bag...I just got a stare literally...so that fell through...But with that said...I will be making a trip out to GFS as soon as the 10 lbs of AT runs out again, which shouldnt be too long. In their product guide they have Bouncer(baystate) or Enriched Primo Giusto in 50lbs...So I have read and both are liked, but whats the best...or should I say which is bromated, because I feel that this makes superior pies...
As far as my procedure, should the dough not be a smooth ball before going into the fridge? I have heard both sides...some say smooth, some say "cottage cheese", I feel that the period spent in the fridge is rather short, 30-36 hours and that nothing really happens in the fridge as far as strengthening goes, as the skins have always stretched extremely easily, but this could be the resort of the high hydration...at this point nothing will really resolve the issue, but experimenting...and I have been restricted to baking pizza only twice a month, due to its supposed impact on the electric bill...I could and would make pizza everyday if I could...I love it, but I hate it. Its one of those things that is so sensitive, but this very trait is what makes it more attractive, because when it happens its magical...its art
In question about the yeast...If do lower it lets say to .28/.35 what are you referring to as the window? The amount of days that it could rest in the fridge before blowing out/the amount of time that I could actually use the dough within the given window and get good results(these sort of go hand in hand)
Again kneading procedures and fermentation, the two most complicated things in any form of baking still elude me...and I used to think cold fermentation eased things up a bit but it seems that it only complicates it with this added element of underkneading to compensate for the strengthening that happens in the fridge...Should I just try a same day dough with a 12/15h rise and IDY, in order to simplify or is this short amount of time useless with out a starter(dont get me started on starters and there complexities...I find them and all their variants confusing as well)