I stumbled upon this great site a couple months ago. In that time I have learned a ton about pizza. However, I have never been truly satisfied with the dough I've put out. I've tried different things but it always just seems to come out a little bland, and a little tough. The following recipe is what I'm currently using with a 2 day cold ferment:
Using a KitchenAid, add water (approx. 65 degrees) to bowl and dissolve in the salt/sugar. In a separate bowl stir the IDY into flour, and then slowly add the flour into the bowl. Once all the flour is in I add the EVOO. Mix until everything comes together and then ball. Refrigerate for 2 days. Dough is taken out an hour before baking at 525 (oven's max). Baking on a stone that is preheated for an hour.
I have tried playing with a lot of variables but the result is always about the same. My dough looks great, but just doesn't have much flavor. The inside is light, but the outside crust is very tough, it's actually hard to cut through. By the time I'm done eating my jaw is sore! Here are the variables I've played with, changing only one ingredient each batch:
Hydration: Varying from 55-63%
Oil: 1-4%, or none at all
Fermentation: Varying from 2-5 days
Different salt/sugar levels
The only consistencies in my experiments are the same flour (King Arthur Bread Flour), and the same bag of yeast (Fleischmann's Instant Dry Yeast). Could the lack of flavor be due to the yeast? Could the texture be due to not mixing long enough? I started reducing my mix time when I read on here that the windowpane test is unnecessary for multi-day cold fermentations.
Any help would be greatly appreciated!