Thanks for the replies John and Mike in regard to strength. As I may have mentioned, I only asked this because recently I encountered my first very "elastic/tenacious" dough and I had major problems opening it.
John, I like the idea of experimentation; I experiment on almost every pie in some way or another
. Since my epic fail last week, I am currently focusing on two things: mixing technique and bulk/ball fermenting. (My main flour is Power flour and I usually blend in a bit of lower protein flower or 00 to make it less tough).
Mike, I just received a Cordierite stone so I'll be trying that with my steel for a "2 stone" method. At some point I may get a companion Cordierite stone if I love it. The reason I got this stone is because my steel was just scorching the bottoms of my pies too fast - I am hoping the stone will mellow that out a bit. I am also going to play with baking temperature as well. So I guess I am focussing on more than two things (forget what I said above about that
I have a son's Bday party tomorrow and an adult party on Saturday. I am making pizza for both occasions and am experimenting on both:
1 Tomorrow's kid's bday party bake involves a 24 hour bulk and a 24 hour ball fermentation. (2 days total) (50 Power/ 50 GM Superlative, IDY/SD) I am going to try lower heat for the kids (they like less "color") at 500 convect (I am testing this to see if I can get my bottom to slow down a little in relation to the top - perhaps the new stone will help this too).
2. Saturday's adult party involves a 2 day bulk and a 24 hour ball fermentation (3 days total) (70 Power/30 00, IDY/SD). This will also be "2 stone," but will be at 550 convect.
Mixing technique was same although the way the ingredients were incorporated was slightly different. Both had a 20 minute rest period after incorporating the wet and dry ingredients. Then there was a 6-7 minute KA stir to bring everything together nicely, but not too much. Bulk was put on bench to rest 10 minutes. Then gently gathered up into a semi smooth ball and placed in bulk container.
My goal was to not over mix so dough wouldn't be too elastic and "strong," but not too under-mixed either. I was hoping gluten would develop over my 2 or 3 day ferment so I didn't need to over mix.
Anyway, that's it. Will report back.