Good luck with the dough ball you made with the same hydration and the 0.10% IDY.
The results using 0.10% IDY for a two day cold fermentation, along with a hydration of 57.5%, were successful. This was the specific De Lorenzo/Robbinsville clone dough formulation I used (but with KABF and about 1/4 teaspoon of VWG, as noted below):De Lorenzo/Robbinsville Clone Dough Formulation #10
|Pillsbury Best Bakers Patent Flour (100%):|
Olive Oil (0.20%):
Vegetable (Soybean) Oil (0.80%):
|188.43 g | 6.65 oz | 0.42 lbs|
108.34 g | 3.82 oz | 0.24 lbs (at a temperature of 60 degrees F)
0.19 g | 0.01 oz | 0 lbs | 0.06 tsp | 0.02 tbsp
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 single 14" pizza; the corresponding thickness factor = 0.0682; bowl residue compensation = 1.5%; the dough preparation method is as described in Reply 745 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg281529.html#msg281529
; I used KABF with VWG to increase the protein content of the blend to 12.9%, and I placed a thin layer of semolina in the dough storage container (a glass bowl).
After one day of cold fermentation, the spacing of the poppy seeds indicated an increase in the volume of the dough ball of about 30-42%, as previously noted. After two days of cold fermentation, the poppy seed spacing indicated an increase in the volume of the dough ball of 67.5%. There is that magic number that keeps showing up. I believe that the dough could have gone another day. Through the two days of cold fermentation, there was no bubbling of the dough ball.
I let the dough ball proof at room temperature for about 1 1/4 hours whereupon I opened it up to form a skin. As with my more recent test doughs with a hydration of around 57% (in this case, 57.5%), I had no trouble opening up the dough ball and forming a skin of up to 14", and even larger. The skin was not tossable, however. In retrospect, I perhaps should not have tempered the dough ball as long as I did because there were some soft bubbles that formed in the skin. Yesterday, the temperature where I live in Texas reached 92 degrees and my kitchen was warmer than usual so that didn't help matters. This got me thinking about the temperatures that prevail near the ovens at Robbinsville. From the photo at http://www.delorenzostomatopies.com/images/dtp-shoot08-untouched/pages/100_3161_JPG.htm
, it appears that there is room for three dough boxes below the central working station (with the marble or granite top) and that the dough boxes are not refrigerated at that station. Also, dough balls are placed on the marble or granite surface pending use. I'm sure that they have figured out how best to cope with their ambient temperatures.
By way of summary, the tests I have conducted to date appear to demonstrate that (1) using low yeast and low fermentation levels (through cold fermentation) are conducive to forming dough balls and skins that have either no bubbling or small amounts of bubbling; (2) relatively high hydration values produce dough balls that are easier to open up to form skins than dough balls with relatively low hydration values; and (3) the selection of thickness factor values can affect how the skins handle. Of course, using a flour with good gluten formation characteristics is also important, and the use of oil (blend) can yield some improvements in extensibility as well as provide some flavor.