I have been working on this dough recipe for 3 months now. I have been asked by a buddy of mine that owns four Italian Restaurant here in Orange County California to clone the Luigi's Pizza dough.
After trying many tries I have settled on the following:
Power Flour Unbleached Flour 100%
Crytsal Geyser Water 63%
Water is heated to 95 degrees and the sugar and yeast are added. Flour and salt are placed in the bowl of my KA and the water, yeast, sugar is added and mixed at speed 3 for 10 minutes. Final dough temperature of 82 degrees. Balled and bench rested for 2 hours and then cold fermented for 18 hours
Today we decide to push this to see if we could do any better. We kept everything the same and varied the hydration. We tried the following, 58%, 63%, 65% and 68%
I preferred the 63%, most everyone else preferred either the 58% or the 63%. No one preferred the 65% and one person really liked the 68% as it had a Neapolitan texture.
We made 18" pizzas and each dough balls weighed 18 oz's (as per the DDD video)
Here is the picture of the 58%