Hi Pete. I will try to summarise the approach we use for dough treatment. As mentioned earlier we use normal bread flour. In a lot of 5kg flour we use 20gm fresh yeast, 3000 ml water ( ie hydration of 60%), 125gm sugar, 125gm salt & 200gm olive oil. Once dough is kneaded we just keep it in room temprature which is approx 20℃ for an hour. When some fermentation has started we divide and form round balls of 250 gms each, grease it with Olive oil and put into chiller operating at 5℃ for a day or two. Thats it. This 250 gm ball is used then to make a hand stretched pizza of 10-11 inches.The Sauce is prepared inhouse using pelati pomodori canned peeled tomatoes. Baking is done at 300℃ for approx 2.5 minutes.
Aspendos the above remained same more or less with following modifications
1. Earlier used the dough minutes after taking it out of chiller. Now am allowing it to rest for approx 30 mins
2. 250gms dough was being used to make 11 inch pizza. Reduced size to 10 inches. Is that correct weight/size ratio btw ?
3. Earlier was using roller pin to flatten the dough. This time hand stretched it inside out leaving corners intact.
4. In a lot of 5 kg flour used 15gms of gluten+bread improver. Picture of improver with ingredients attached.
5. Previously used only mozzarella cheese (115 grams). This time mixed cheese as following 65gms mozzarella + 50gms red cheddar cheese. This certainly made a lot of difference to overall taste.
Sauce used was 85 GMs and this was baked for 2.5 minutes in 300 degrees preheated stone oven.
What else can I do to improve further and does this pizza fall in NY style pizza or some other subcategory. Thanks everyone