Ok thanks Scott, this is what I thought to go for but as I said, overload of info overwhelmed me
Michael; thanks for your Stybel experienced tip, I'll adopt that and let my dough proof outside of the fridge, and to be honest, it's pretty cold here in Ashdod, so I do think 'room' temp is the way to go on this one
Also, how long should the Stybel flour be kneaded for? (with a dough hook, in-case of a mixer, because I might use one this time)
I also direct this question at you guys; based on the stybel nutritional facts I have posted, how long should I knead it for to meet the required time for the gluten to develop but not over-do it?
Scott and the rest of you guys, you still havn't answered my question (or wonder, to be exact);
Since this flour isn't sufficient to meet the required thickness level of an NY pizza, maybe I shouldn't insert "0.085" in the dough calculator? wouldn't it be too thin for a 11% flour?
I will probably change it if you guys advise so, when answering my thickness level question, but so far I think my next batch will be the following:
thickness level .1 with the following;
I also have an off-topic (to this thread) question, if you guys don't mind
I just made my sauce, and while I was at it I was wondering a few things that I thought I'd share
first off, I mixed (blender) my entire ingredients together (tomato can, sugar, oregano etc etc etc) WITHOUT olive oil, what I did was heat a pot on the lowest heat, put about 1.5 tbs olive oil and then my mixed tomato sauce, for a few minutes, to give the sauce more of a thick texture. (and now it's in the fridge, let all the flavours come together)
And this is where my question goes... I know you guys use your lovely 6in1 cans and don't cook your sauces at all,
but in general, what do you think of my sauce proccess? would you recommend I changed anything? Should I have just mixed the olive oil along with the rest of the ingredients and then avoid cooking? It's just that I was scared my sauce will not be thick enough to fit as a pizza sauce.
What is the more common way?
And thanks everyone once again for making this whole thing easier for me ^_^
Awesome, Michael, I just read your new post, thanks for asking Domino's, let us know please