Hi, I am currently using a large woodstone dual gas burner oven and we have been thinking about cranking it up to 800 degrees. (To cook the pies faster
) We currently have it set at 550.
I am using a pretty basic formula for the dough at the moment, its currently at about 58% hydration. 25 pounds of flour, a few ounces of sugar, yeast and oil, eight ounces of salt. I mix on stir for 8 minutes, adding the oil after the first two.
I would expect this dough to burn pretty bad at 800 degrees so I am wondering if there are any changes to the formula I could make that would let me cook a pizza well in a few minutes. I am not quite going for Neapolitan, we currently cook 18 inch pizzas, cut into six slices. The doughball weight is currently at 17 ounces. I think that's pretty thin, but I would be open to going thinner.
I have read quite a bit about the 00 flour but I have not used it, I would prefer to stick to the standard mill sizes if possible.
I am currently thinking that a higher hydration and a faster mix might do the trick but I would welcome any ideas about this. If you have ideas about dough management after the mix please share them as well. Thank you!