Thanks SO much for posting your sauce recipe. I will give it a try soon. I made a couple of pizzas with your latest recipe (at Reply 131) over the weekend. I converted it to baker's percentages and came up with:
Flour (100%): 481.39 g | 16.98 oz | 1.06 lbs
Red Hook ESB: (48.198%): 232.02 g | 8.18 oz | 0.51 lbs
IDY (.623%): 3 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Salt (2.077%): 10 g | 0.35 oz | 0.02 lbs | 2.08 tsp | 0.69 tbsp
Sugar (2.077%): 10 g | 0.35 oz | 0.02 lbs | 2.51 tsp | 0.84 tbsp
Lard (2.077%): 10 g | 0.35 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
Tone's Garlic Romano Seasoning (1.247%): 6 g | 0.21 oz | 0.01 lbs | 1.73 tsp | 0.58 tbsp
Total (156.299%): 752.41 g | 26.54 oz | 1.66 lbs | TF = 0.132
This is for a 16 inch pizza with nominal TF of 0.132
It appears that Tone's has stopped making the garlic romano seasoning. I can't find it on their website and it's getting harder to find online. I substituted Garlic Romano Sprinkle by a company called "Durkee." I don't know how similar this is to Tone's but I like the extra flavor (and SMELL) it added to the crust. It was also good on the bread sticks I made with the dough scraps -- melted butter, salt, and Garlic Romano sprinkle -- yum.
I didn't have any beer on-hand and so just used water. I was pressed for time with these and so didn't do any folding and hence didn't get much lamination. (I have achieved decent lamination in the past by using the tri-fold technique -- see next post.) Despite these challenges I still came up with some pizzas that my family really enjoyed. My wife says it's the closest thing to our old local pizza place in Ohio she's had in a long time. That restaurant is no longer in business so it's especially nice to be able to make something close to that pizza at home.
The first 2 pictures are a 14 inch mushroom and Boar's Head pepperoni. The wife likes LOTS of mushrooms.
Next 3 are a 16 inch pepperoni for me and the boys.
Dan thanks again for all your work on this pizza style and for sharing all you've learned. I'll keep experimenting with sauces and will post when and if I come up with one that tastes close to the one I remember.