Well, that was exciting
I did up two separate batches of the dough following the recipe more or less exactly with the following adjustments:
I only did a half (or two ball) batch of each.
I subbed IDY for the ADY yeast Lehay calls for.
Yeast was .335 gr IDY (1/2 recipe) instead of .5 gr ADY
Flours used were: -Rogers No Additive Unbleached All Purpose
-Better For Bread
I mixed each as per instructions and and left them at room temp, which in this case was about 62 F. so I knew this was going to be more of a 20 hour rise which was fine with me. The doughs looked slightly more mixed than in Norma's photos as I gave them a touch more elbow grease.
I did the exact recipe amounts and did not add any extra flour or water. Both batches of dough weighed exactly the same.
The Better For Bread was noticeably softer but still very acceptable.
At the 12 hour mark I couldn't help myself and did a stretch and fold of each dough. They were both looking good with nice extensibility and the Better For Bread was still somewhat softer.
The doughs were ready at about the 22 hour mark and I shaped each into two balls and covered and let rest for about 2 more hours at about 72 F.
Followed the instructions for an electric oven by preheating the stone 4 inches from the top at 500 F. for 30 mins. followed by opening the oven door 30 seconds and then closing and turning on the broiler for 10 minutes (although I figured 5 would be fine)
At this point I shaped the first batch (Rogers) using the tomato sce recipe from the book. Everything looked great. The dough stretched out nicely and I opened the oven door........ to find the broiler and the whole oven had shut off -game over!
I slid the one pizza in hoping the broiler would come back on but it didn't. The oven temp of course dropped like a paralyzed falcon and what passed for a pizza came out after about 10 minutes with modest color -and of course doughy.
This is no slight on the book's technique as I know that I have a crappy apartment sized oven that is obviously past it's due date. At my place of work I have a 3 deck stone hearth oven but it only goes to about 550 F. so no joy there either.
Time to buy a new oven that fits the tiny space available!
I shaped up the Better For Bread dough just to see what it was like and it looked and felt great.
As mentioned before Lehay should have made a point of telling his readers that the dough balls need to rest for a good amount of time as the newbie could get the impression that only the refrigerated doughs need to sit out for awhile and would try to shape up freshly rounded ones with poor results. (Maybe it's just me...)