I'd like to try my hand at one of your lower oil stuffed crust pizzas. How did your last batch of dough work out for you? Would this be your current recommended formula? I have some KABF I'd like to try here...what do you think my man? How long to ferment...I want a blockbuster flavor bomb!
It's hard to say how my last batch turned out. I didn't even use the Mondako dough I made for the gathering at Walter's classroom, and Walter's ovens don't seem ideal for this kind of pizza. (The ovens are awesome for NY style, though.) I think there's more than one pic of my Power flour stuffed pizza in Walter's thread (in General Pizza Making), but I don't know how much you can really see in these pictures. I didn't rotate the pizza I baked in Walter's oven, and it was obvious because there was one very dark spot. I pulled the pizza five minutes earlier than I would have at home, and it's a good thing I did, although I think the cheese needed a little more time in the oven. I'm still trying to figure out a way to determine visually when this type of pizza is done baking.
I think my latest formula would be what I'd recommend, but with less yeast. So I'd probably go with this formula:
I like the hydration figure above, at least with the flours I've used. There's no major reason why I still have the salt figure at 0.9%. It's just that that's where I started, based on my interpretation of what I'd read about Giordano's dough before I ever tried making this kind of pizza. Eventually I'd like to make two of these pizzas side-by-side but make one out of dough containing oil instead of shortening, with everything else being the same.
I'd say at least three days in the fridge, but I have to admit I know very little about what's really the best way to do this. I mean, what I've done has worked unbelievably well, especially the most recent few, but I've still only done this like 8 times (and I've still never had Giordano's).