What size and number of pizzas do you want to make, and what type and brand of flour would you be using? Also, do you have a cooler with ice available to use with it? And will the water you use to make the dough be at ambient temperature and, if so, at what ambient temperature? Finally, do you have a digital scale?
Thanks for the replies. I forgot to mention that my car is also on the fritz so I can't get around too well. And I have no ice or cooler handy either because the store is a bit of a walk. Don't know too many neighbors yet.
I have some High Gluten Pizza flour that I bought. Not sure what the protein value is I think it's close to 13% maybe more.
Regarding amounts, I figured that I could use the Expanded Calculator on this site to give me the quantities that I need.
I just needed some Baker's Percentages for how much yeast to use so that I don't over do it.
Since I'm new to this I tend to use way too much yeast because I get it into my head that it won't do its thing if I don't put a lot in. And If I put too little in (and I've done that too) then it's not ready for primetime when I need it to be ready.
What I was looking for was something simple; a NYC dough that I could make at ambient temperature that would be ready at 12:00 noon with a ferment time of anywhere from 5 to 10 hours.
I've read up on the NYC types of doughs and procedures from a couple of threads but none of the threads I read were doing a semi-long ferment at ambient temp between 60-62 degrees.
I suppose that I could make a dough with more than 1.7% yeast that would be ready in a few hours, but i'd like to try to get a little more flavor with a little bit longer ferment time. I can't, from my own experience, come up with a yeast amount and a time period for approx 60 temperature that won't balloon out of control and be over fermented or not fermented enough.
I just don't know how little yeast I'd need to use and a simple procedure for mixing and kneading so I don't wind up with a smelly mess that's gone way past the prime time. I've done that more than once.
I have a two neighbors across the street that I could use his fridge, but I think I want to try this as a sort of a challange