To answer your question how the formulation using the GM Full Strength Lehmann dough with the 63% hydration compared with the other doughs I have made on this thread, I would say that I liked this iteration the best in how the crust tasted, how tender the crumb was, how much oven spring the rim had and overall the appearance of the pizza. What I wonder is if I should drop the hydration by maybe 1% and not room temperature proof as long in the next attempt or do you have other ideas for me to try? The only thing I didnít like about this attempt was that the skin wanted to stick to the peel some. I donít know if that is because I applied so many dressings/or if the ambient room temperature (was warmer in our area yesterday) caused the dough to stick or what caused all of that. Maybe it was even using the lower protein flour with a higher hydration that made the dough want to stick some to the peel.
I appreciate you told me to up the hydration. That sure made a big difference.
From what I can tell, but for making a single larger pizza this time (a single 18" pizza vs. six 16" pizzas), and a couple of minor tweaks to the percentages of yeast and oil in the dough formulation that you previously posted at Reply 209 at http://www.pizzamaking.com/forum/index.php/topic,18407.msg183987.html#msg183987
, the most significant change for the most recent dough formulation (at Reply 237 at http://www.pizzamaking.com/forum/index.php/topic,18407.msg185082.html#msg185082
) was to the formula hydration--from 60% to 63%. I am somewhat surprised that these differences had such a favorable impact on the results you achieved. But, for now, we should just perhaps accept these results and see if they are replicated in future experiments based on the same general dough formulation.
You commented on how you used more toppings than usual. That, along with the warm environment, could have made the dough stick to the peel more than usual. However, generally speaking, I think you want to have the dough skin be able to handle the worse case situation as far as number and amounts of toppings are concerned. That might suggest increasing the thickness factor a bit in order to yield more dough that can support more toppings quantity-wise. As an alternative, you might lower the formula hydration by a percent or so but I would prefer to see if it was topping overload that was behind the sticking. Once we have the answer to that question, we can then decide what adjustments, including adjustment to the temper time, might be in order.
As for other possible changes, one you might consider for crust flavor enhancement purposes is to use some garlic powder in the dough. That should be a type of change that can be assessed independently of the structural types of changes to the crust itself, although too much garlic powder can have negative effects on the dough and, therefore, the crust and crumb. There is no urgency to this suggestion. It might actually be better to wait until you learn what factors might have been behind the sticking problem.