It doesnít matter to me what I try next. I will let that up to you in the formula I try, and also what kind of fermentation you want me to try.
Since Jet_deck (Gene) informed us at Reply 91 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg151218/topicseen.html#msg151218
that Luigi's cold ferments its dough for 24 hours, I'd like to see you attempt a 24-hour cold fermented Luigi's clone dough. For this purpose, I would use the Luigi #1 clone dough formulation as set forth at Reply 177 at http://www.pizzamaking.com/forum/index.php/topic,14928.msg151870.html#msg151870
but modified to reduce the amount of yeast to a value that I believe should work for a one-day cold fermented dough in your part of Pennsylvania this time of year. Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, this is what I get:Luigi One-Day Cold Fermentation Clone Dough Formulation (Modified #1 Luigi)
|Pendleton Power High-Gluten Flour, Unbleached (100%):|
Water (Crystal Geyser Spring Water) (65%):
|308.74 g | 10.89 oz | 0.68 lbs|
200.68 g | 7.08 oz | 0.44 lbs
1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
6.13 g | 0.22 oz | 0.01 lbs | 1.1 tsp | 0.37 tbsp
0.71 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
517.95 g | 18.27 oz | 1.14 lbs | TF = N/A
Note: Dough is for a single 18" pizza; bowl residue compensation = 1.5%
In terms of the dough preparation, I would like you to try to achieve a finished dough temperature of around 80 degrees F. Also, before refrigerating, I suggest that you let the dough rest for about 20-30 minutes. That period would be about what it might take workers at Luigi's to take a large dough batch and divide and scale it into a large number of dough balls before putting them into the cooler. The rest period should also enable the dough ball to get some fermentation going before refrigerating. The objective is to get sufficient fermentation and to have an amount of sugar (residual sugar) left over beyond what the yeast needs as food to be available at the time of baking for final crust coloration. You will have to monitor the temper time at market to be sure that the dough isn't either underproofed or overproofed.
In the above formulation, the salt is regular table salt, which is what I assumed when I came up with the original Luigi clone dough formulations. If you prefer to use Kosher salt, then you may have to redo the above dough formulation to use the Kosher salt.