Friday I baked pizza using my typical dough based off a Fazzari 5 fold, but I was using my cousin's unpredictable very old oven, and just did not get decent pies with those lower temps.... except for one. It was overly loaded with pepperoni and something about the grease profile caused the ny style dough to resemble a cracker dough. It was pretty damned good, but baked something like 20 minutes at an unknown temp. None of the other pies were comparable. So, I had to come over to the forum and read up on cracker douhs. Imagine my surprise to see Fazzari's many cracker experiments.
Anyway.....my usual dough for baking at 550 creates beautiful pies in my home oven is this formula:
245 total grams sourdouh (all purpose flour at 100% hydration)
1070 grams bread flour
615 grams water
24 grams each of sugar, oil, salt
1 minute mix in KA then several folds at room temp, when I think about it. Eventually hours later the dough feels right, I stick it in the fridge overnight then scale and ball it in the morning. At thus point I always put the balls in a ziploc and freeze them, to be used at my convenience. I normally thaw balls in the fridge, and take them out of fridge 4 to 5 hours before baking.
Yesterday I took 2 of these balls out of my fridge left at room temp for 5 hours. I saw that hydration of laminated crust is much lower than this 62% hydration I had in hand, so I rolled the dough out thin, spread a very thin film of bacon grease on the skin, sprinkled with flour and proceeded along these lines folding, rolling, greasing, flouring.....got tired, and stuck the thin skins into my fridge. This morning I baked at 550 for 7 to 8 minutes. Talk about amazing! This pizza was crunching like Lay's potato chips. Tender, flaky, just phenomenal.
Pic 1 --naked skin
Pic 2 - 4 minutes at 550
Pic 3- irregular edge
Pic 4 -crumb
Pic 5 - upskirt