It is my understanding that as the yeast consume the starch (sugar) in the flour, they produce carbon dioxide, H2O, and eventually ethanol. By lowering the amount of yeast in a formula, we can slow the process so it extends over a greater period of time. Allowing for this, we develop the flavor profile we are seeking. I'm not sure, however, where sugar would be produced? The longer the dough ferments, the longer the yeast are feasting, the less sugar will remain in the overall dough... that's always been my assumption. The amount of sugar in the final product will have an effect on browning, therefore, if I want MORE sugar in the dough, I can either lower the amount of yeast or decrease the amount of time they are able to consume starch... is my rationale off??
Salvatore, I agree with what the others have said on the matter of yeast and sugar depletion. Member pizzanapoletana (Marco) once said that it would take around 5% yeast to exhaust the natural sugars in a dough, as I noted in the last paragraph of Reply 84 at http://www.pizzamaking.com/forum/index.php/topic,3919.msg34547.html#msg34547. Also, I learned from personal experience that it is possible to make and cold ferment a dough with no added sugar but with a small amount of yeast for a period in excess of 20 days (I once made it out to 23 days) and still get a pizza with a finished crust with color and sweetness. For an example of a 10+day cold fermented dough and the pizza made from it, see Reply 23 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg35370.html#msg35370. Other examples are cited in the post at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,11344.msg106401/topicseen.html#msg106401.
Dear Salvatore and Peter, since I had to go away last Friday to Sunday, I decided to do the following experiment, for whatever it is worth, in the spirit of Peter's above-referenced post. Last Thursday, I prepared the following dough:
Flour: 1000 gr. Caputo Pizzeria (Datum Point)
Water: 645 gr. (64.5%)
Sea Salt: 30 gr. (3.0%)
Crisceto: 32.30 gr. (5.0%)
Direct Method: Water ➡ Salt ➡ Crisceto ➡ Flour = Pasta (75.9° F)
Mix & knead time (using Santos fork mixer): 3 Minutes & 45 Seconds
1st Fermentation (in mass): 14 hours at room temperature 71-74° F
2nd Fermentation (in balls): 101 hours in the marble chamber (below the house) 43-56° F
Modified Home Gas Oven Temperature: 871° F (floor)
Please, notice that I purposefully let the first fermentation to go on longer than my current practice in order to boost the fermentative activities. For the sake of this experiment, I even heated all the water to 77° F. Before departure, I placed the dough balls inside the marble chamber, in the one below the house, and let them stay there until an hour ago. After an hour, I baked the following pizza, below.
Dear Salvatore, you are making great progress; I think you are on the right path. Your gas oven is definitely an obstacle to overcome. Good day gentlemen!