Lol, about making a yeast-free test dough. I will be curious to see how that works out.
I am pleased to report that the yeast-free De Lorenzo/Robbinsville clone dough was a huge success. It passed with flying colors. The dough ball performed as well as any I have tried to date. To recapitulate, the dough formulation as premised on the use of the Pillsbury Best Bakers Patent Flour was as follows:Yeast-Free De Lorenzo/Robbinsville Clone Dough Formulation
|Pillsbury Best Bakers Patent Flour (100%):|
Olive Oil (0.20%):
Vegetable (Soybean) Oil (0.80%):
|188.54 g | 6.65 oz | 0.42 lbs|
108.41 g | 3.82 oz | 0.24 lbs
3.3 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
0.38 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
1.51 g | 0.05 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
302.14 g | 10.66 oz | 0.67 lbs | TF = N/A
Note: The dough (10.5 ounces) is for a 14" skin; corresponding thickness factor = 0.0682; bowl residue compensation = 1.5%; I used KABF with about 1/4 teaspoon of VWG to achieve a protein content for the blend of 12.9% (the same as for the Pillsbury Best Bakers Patent Flour); to prepare the dough, I used the dough preparation method as described in Reply 745 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg281529.html#msg281529
(but excluding the step pertaining to the yeast).
After removing the dough ball from the refrigerator after one day of cold fermentation, I let it temper at room temperature for about one hour, whereupon it was opened to form a skin. All of this went smoothly and quickly, using the skin forming methods as shown in the video you posted during your visit to De Lorenzo/Robbinsville. I had no problem opening up the skin to just about any size I wanted. There was a nice balance between elasticity and extensibility. I did not try to toss and spin the skin but I suspect that it would have been difficult to do so once the skin increased in diameter to over 14".
It is hard to say why the dough ball performed so well. Was it the absence of the yeast or was it because the hydration of the dough was 57.5%? If I had to choose between these two explanations, I would be inclined to say that it was because of the higher hydration value. However, the answer may lie one day ahead with the latest De Lorenzo/Robinsonville clone test dough with the same hydration value (57.5%) but with only 0.10% IDY. I checked that clone test dough a while ago, after one day of cold fermentation, and the poppy seed spacing indicates a rise of about 30-42% (the spacing is so close and tight that it is hard to accurately read the spacing using my ruler). Given my druthers, I would rather that the dough ball expand by less than a doubling after two days of cold fermentation. That would decrease the risk of the dough forming bubbles, both in the dough ball itself and in the skin formed therefrom.