Well, I have the Pizza Bible book and some diastatic malt powder (expired by a few months, but still sealed. I doubt I will expire from it, too. Hope not
). And, I just bought some Giusto High Performer Flour (lucky, a store 10 minutes from my house carries it) which is on the list recommended by Tony.
So, I am ready to go and try the Master Recipe. I am going to try to resist temptation to do my own thing and follow his directions closely. But, one variable that I am going to fool with is oven temperature.
Rather than bake on a stone in my kitchen oven @ 500, I will bake it in my WFO. I do not think I have ever baked with a relatively high gluten flour in there (this stuff is 13-13.5%) so I am feeling unsure about the "best temperature."
My thinking is to shoot for a floor temperature of about 650 and something like a 4 minute bake.
The other variable I am tempted to tinker with is the thickness factor. The Master Dough recipe makes 370 gram (13.05 ounces) dough balls and the NY Style calls for a 13 inch round. This translates to a thickness factor of 0.10. He does not always use this thickness. For example, the St. Louis pie is 225 grams and 12 inches which translates to a thickness factor of 0.07.
I almost always make pies at 0.07 to 0.08. I am going to have to ponder this one and I have until tomorrow before I make the dough balls...
Temperature sound right? Anyone with experience with these kind of flours have a view or any pointers on the temperature?
Comments on the thickness factor?