Hello John and thank you for the reply.
The recipe I have been recently using follows below. I am using a KA mixer, and I have been mixing for 15 to 20 minutes. I am trying to get the finished dough to a temp of 80F. I read that was important.
I am using bread flour (enriched and unbleached) White Lily brand, IDY, bottled water, table salt, and olive oil.
After the initial mix I let it rest 1 to 2 hours or about doubled in size. I then punch it down and put it in the fridge overnight. I typically make the dough in the evening, the day prior to using it around 6 or 7 PM.
The next day I take it out of the fridge 2-3 hours before I need to use it. About 3 PM. I do a combination of stretching and tossing to spread it out. I have noticed the dough still seems cold at this point. Our house is around 70-72 degree's.
I don't let it rest after tossing it, typically I just top it and into a 500 degree oven (preheat for about 1/2 an hour) on a screen first, then I pull the screen and finish on the stone. The pizza's always look good but the crust just does not have that big spring! When I use Gordon's Foods frozen dough the pizza is amazing! I hope this is descriptive enough.
flour 274 g
This is for one 16 ounce ball
I have a new dough in the fridge right now substituting 1/4 of the flour with cake flour, not sure how it will turn out...