All right Patrick, here is a fairly standard NY style recipe, taking into account Pendleton's absorption value and your 14" stone size. By the way, you purchased Pendleton Power Flour, correct?
Room temp Water (64%):
Vegetable Oil (soybean) (2%):
|193.5 g | 6.83 oz | 0.43 lbs|
123.84 g | 4.37 oz | 0.27 lbs
0.77 g | 0.03 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
3.39 g | 0.12 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
3.87 g | 0.14 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
1.94 g | 0.07 oz | 0 lbs | 0.49 tsp | 0.16 tbsp
327.31 g | 11.55 oz | 0.72 lbs | TF = 0.075
Measure dry (no yeast). Measure wet (+ yeast). Dry into wet.
Knead by hand until well mixed, but no further (2-4 minutes). Dough should be somewhere between cottage cheese-y and smooth. (Window paning is too far). Scale. Ball and place in lightly oiled containers/proofing boxes. Refrigerate 2 days. Remove from fridge 2 hours before baking (longer if containers are thick and insulating). Remove from container carefully so as not to deform the dough or rupture any of the bubbles.
Pre-heat your stone on the highest oven setting for 1 hour. The stone should be positioned on an oven shelf that's about 7" from the broiler. With weaker stones, such as the one you have, you probably won't need to use the broiler because the top of the pizza will have plenty of time to brown, but when you get a better stone, you'll want to use the broiler during the bake.
The yeast quantity is going to be a rough ballpark. With my doughs, .5% yeast will double in the fridge in two days. With your yeast, fridge temp, flour age, water, etc., it could be 1 day or even 3. You're going to want to shoot for a doubling of the dough, but what's really critical is how the underside of the dough looks. Ideally, if you have a large wide round clear proofing container, you can take photos of the underside and post them here.
Now, that's a recipe that you can start using with your current oven setup. It might take a week or two to get the right amount of yeast for a 2 day ferment, but once you do that, this should give you better results than an emergency recipe. As I stressed before, though, the oven setup, is, by far, the most important aspect of pizzamaking, and yours needs some pretty serious work. Until you get the right stone, you're destined for good pizzas but never great.
It sounds like your pizza stone is made from cordierite. 1/2" cordierite will never recreate the quality of pizza that you had as a child. The thinner and less conductive the stone, the longer the bake. As the bake time increases, the oven spring suffers. The best baking material for home bakers seeking to recreate pizzeria quality results is 1/2" steel plate. You want something like this:http://www.onlinemetalstore.com/items/A36_Hot_Rolled_Steel_Plate.cfm
except you'll want to find a local source, since it will be a lot less expensive without the shipping charges. An 18" x 18" x 1/2" steel plate should run you anywhere between $30 and $50. Just look in the yellow pages under metal. Forum member Essen1 (Mike)http://www.pizzamaking.com/forum/index.php?action=profile;u=7205
just bought steel plate and he's not that far from you (San Fran area), so you might want to PM him to find out where he went.
What are the internal dimensions of your oven?
Beyond the stone, it's a pain in the butt, but if you're going to move up to the next level of pizzamaking, you've got to get a peel and use it. Getting the right peel can go a long way to make launching a pizza easier. There's a lot of thick clumsy peels out there that make launching miserable. The only peel that I have used and recommend is the American Metalcraft 18" wood peel:http://www.wasserstrom.com/restaurant-supplies-equipment/Product_106935
I paid $18 for mine locally. I'd talk to Mike about this as well, since I think he recently acquired one of these.
I know this is a lot to take in and sounds like a lot of work, but buying steel plate and getting a good peel is not that much of a hassle and the benefits you gain from these pieces of equipment are immeasurable.