Finally upped my dough hydration

[pythonic]

Bumped up from 62 to 65.7 after reading that the Harvest King flour can handle more hydration per Glutenboy's thread.  

This was an 18hr cold rise and I have 3 more dough balls in the fridge to try in the upcoming days.  Amazing flavor for a short cold rise and little air pimples were noticeable but hard to see because of excess flour on the rim.

Total bake time was 5:15.

Dough Formulation (Makes three 14in pizzas)

15hr room temp poolish with 25% yeast, 33% flour and 100% water.

Flour (100%):  588.87g
Water (65.7%): 383.04g
IDY (.5%): 3g
Salt (2%): 12.35g
Olive Oil (2%): 12.35g
Honey (2.%): 12.35g

[pythonic]

the rest...

[slybarman]

You have nice color and the rim and bottom look pretty evenly done. I can't get close that color in 5 minutes in my home oven. What sort of oven are you using and what temperature?

[cwood]

My thoughts exactly!  That color in 5 mins?  I need 12-14.

[norma427]

pythonic,

That sure is a delcious looking pizza! 

Norma

[pythonic]

I have a gas kitchen aid oven.  I preheat my stone at 550 for 30 mins with convection than turn off convection b4 launching the pie.

[slybarman]

I am not sure how to account for the difference, but my electric oven at 550 and cordierite stone do not get me a 5 minute bake like that. Perhaps the convection really gets the stone hot fast. Have you shot the stone with an IR pyrometer before launching?

Does honey aid browning any better than regular sugar?

[pythonic]

The convection definitely helps the stone heat up quicker.  I don't have a IR thermometer just yet but it's on my list.  I'm pretty sure that honey and sugar brown the same so maybe add more sugar to your dough.  What are your current bake times right now and are u overbaking it to achieve more brownness?

[slybarman]

The convection definitely helps the stone heat up quicker.  I don't have a IR thermometer just yet but it's on my list.  I'm pretty sure that honey and sugar brown the same so maybe add more sugar to your dough.  What are your  :-\current bake times right now and are u overbaking it to achieve more brownness?

My bake times have been reducing as I lower the hydration I am down to 8-10 mins now @ 58% hydration. The biggest challenge for me has been to get the rim to brown before the cheese burns. I would not say I am over baking though in general.

[Pete-zza]

Does honey aid browning any better than regular sugar?

Steve,

You might want to take a look at the thread at http://www.pizzamaking.com/forum/index.php/topic,16107.msg157655.html#msg157655. As for the browning aspect, honey contains reducing sugars that can participate in the Maillard reactions and, as a result, yield more crust color. If there is enough honey, it might also be subject to some caramelization type effects and add more crust color also. Of course, if the honey is a variety that is naturally dark, that color will transfer to the dough and crust also.

Peter

[slybarman]

I will look it over thanks Pete.

OP - I am envious of your result!