Awesome! thats the exact crust i want to perfect. and thickness of topping.
can you tell me the best tool to convert your mesurements to cups and tsp TBS mesurements?
edit: i just did some conversions...
3.05 bread flour - Cup US
1 cup US
is that correct?
and ony using less than 1/2 teaspoon of IDY?
I'm not sure about the conversions to cups size.You may be right/close enough on target.
Also,keep in mind,while I made an 18 inch pizza,The recipe is for an 17 inch doughball with a TF of .10
I do this because its very easy for my dough to open up to 18-20 inch in size if I want it to.I could probably make the 18 inch using a 18 inch dough recipe and use a lower TF factor but I just never bothered trying to do it that way much.
Im just comfortable making pizza this way,its a balance for me I found. When I stretch the dough,the center gets thinner but never tears anymore nor gets super thin spots where sauce will leak out through the dough.
The reason I am using less yeast,when my bread machine is done kneading,it has a 1 hour rise rest time.It has a heating element inside that starts to warm the dough up.The dough begins to grow and smooth out.I leave it in for maybe 20-30 minutes,and take it out,lightly ball and oil,and put into the fridge for a 2-3 day cold rise.I never leave the dough to rise past 30 minutes.It will get too big and I would have to use it the same day.
I like to cold ferment the dough since it develops much more flavor that way.
In the past,when I used more yeast,after it was done rising in the warm machine,I got some bad bubbles or over fermenting the next day in the fridge.If you are going to mix the dough,and put it away when done kneading,you can use more yeast or what a recipe may call for.
I had to cut back due to how the machine speeds up the process a little bit.It works well for me.
I did try force lightning once but I ended up destroying the midi chlorians,I mean the yeast in the dough.