Thanks Schuboyje for posting your numbers. I always seem to find a use for any tid bit of information that is posted. Most of my pies regardless of hydration are usually stiff and stand straight out when fresh out of the oven. However if the hydration is a bit high or the gluten is not developed to my liking, they soften up on the plate.
I like a crispy pie that stays crispy for the most part. Yes, it will always soften to some extent, that is why I love reheated slices. And according to me, that is my favorite crust.
For tonight's dough, I'm testing out the Con Agra high power flour against the Con Agra HG bleach and bromated flour. I have also lowered the hydration 2 points for each batch to see what differences it will make. I'm also playing around with a same day dough using a poolish.
I'll be baking around 600-650 max with a goal bake time of 5-6minutes.
Mark I hear you about NY pizza being no fuss and I agree, but for me personally reheats are the way to go. It works out perfect since I can reheat a few slices for myself once the guests are eating and I am making the next pie. That way not only do I get to eat, but I also get to have pizza my way.
Mark, 700F at 4 minutes doesn't neccesarily create more crisp. Depends on the dough, but from what I have seen, if all else being equal meaning the dough is the same, longer bakes at lower temps create more crispy pizza. It's as if the longer bake times allow for more of the moisture to be baked out. We also see this phenomenon in bread as well. There is an ideal bake time for each dough to create certain desired qualities. Folks can argue over which of those qualities is better, but for crispy it's a longer bake. The only issue with longer bakes is the drying or overbaking of the cheese. Again, depending on how well done you like the cheese, all these things can be adjusted to bring the dough, bake time, cheese melt, crispness into focus.
The issue of dryness with prolonged mixed times and baked times can be lessened by using oil or shortening in the formulation. Again, there is a balance there. I give up a little tenderness in the crumb for a bit more crisp to the rim and bottom.
Thank you guys for the input, much appreciated.