The pizza you made on your Blackstone at reply #735 looks amazing! I agree with CB about the tasty-looking Gouda Crispies and that crust looked perfect, both inside and out.
I've had a huge chuckle though, seeing you refer to it as "Tim's doughball" and "Tim's formulation." Sooo...now it's my turn to "tell it like it is."
The formula I used was actually one of your Boardwalk formulations that you posted back in March: http://www.pizzamaking.com/forum/index.php?topic=9068.msg304434#msg304434
I love the look of those blisters you achieved!
All I did was add in the Garlic Romano Sprinkle at 1.5% and up the hydration a little to 63%. So it would correctly be listed like this
for a 16.5" pizza with a TF of 0.08 and 2% bowl compensation:
Flour (100%): 292.26 g | 10.31 oz | 0.64 lbs
Water (63%): 184.13 g | 6.49 oz | 0.41 lbs
IDY (.4%): 1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (2%): 5.85 g | 0.21 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
Olive Oil (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Sugar (0.85%): 2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Cornmeal (Garlic Romano Sprinkle) (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Total (169.25%): 494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816
The "0.085% sugar" was simply a typo!
Peter was rightly confused and dubious about the use of that small amount of sugar. Surely only a madman would list the sugar ingredient as "0.085%" but in you, Norma, we have a "mad woman" who was game enough to try it.
Heck, you even "improved" upon my huge
sugar amount by lowering it
as compensation for your higher bake temps.
Anyway, despite the comedy of errors, the end result was a fantastic pizza and no one here called me a crazy fool, so that's a plus. Keep up the great work Norma and let me know if you ever need me to create more chaos and confusion. I have a knack for it.