Ok so been reading around a lot and trying different things. I finally through the help on here got a nice CF dough that baked well but I just don't have the fridge room to store dough in. I was looking around and found some links on emergency dough recipes. I ended up tracing back to this thread.http://www.pizzamaking.com/forum/index.php?topic=7892.msg81840#msg81840
Yesterday I tried this method and let me tell you disaster! Smoke alarms all over. I do not agree with mixing, then setting, then dividing "maybe I shouldn't have balled?", and baking shortly after. The dough was horrible to work with did not stretch well at all and got too thin in middle. I tried using it anyhow, disaster! Dough too thin burnt on bottom and all toppings fell through "on steel" as I tried to remove it from oven.
So today I wanted to try again but different! This is what I did.
347g KASL flour
6g sea salt
I first proofed the ADY for 10 minutes in 100g of water added a pinch of sugar.
I took 105 g water (left 3 out for later) and dumped the salt and sugar in then dumped the flour on top. Gave it a 15 second mix or so. "Kitchen Aid Mixer"
I added the proofed yeast, and then used the remaining 3 grams water to rinse yeast out of cup and dump in mixture. Yes I just guessed on the 3 grams here, just added a little water to get reaming yeast mixture out of cup.
I mixed briefly maybe 20 seconds then added the oil. I then continued mixing for like 5 minutes.
I oiled a container while it was mixing, then when done I balled well and set out to rise for 1 hr. After an hour I preheated my oven to 550 for 30 minutes. Made a simple just sauce and cheese and baked for 6 minutes as usual.
It came out awesome! The middle did get a bit thinner than I would like so I will need to add another 100g or so. I am shooting for a 16". I figure I will just add 1/4 of everything to the recipe and that should be pretty good for thickness I desire.
I did notice that my crust was much softer than from the CF. It was still chewy but this time was not tough. I think I like this way better. I will make another tomorrow and take pics. I will probably let it rise a little longer as well to get more air in the crust for better oven spring.
I did change my sauce from Contadina to just plain San Marzano tomatoes. The Contadina has too much in it. I simply blended the tomatoes, strained lots of water out and added oregano. I then put sauce on pie added garlic salt and more oregano "didn't think I added enough at first".
This pizza did make a very nice NY style thin crust but I want it a little thicker. I have a few slices left I snapped some pics off. Bottom was almost cooked too much but was fine didn't taste burnt, once I add a bit more thickness too it it should bake up better.