Here is what your dough formula looks like in bakers %:
Comments: For what you are doing, I think 0.375% ADY might be a little low, I'd suggest increasing it to 0.5% (4-ounces).
The salt is also on the low side at only 1% which might be hurting the flavor of the finished crust. My recommendation would be to increase the salt to 1.75% (14-ounces). Your water seems rather low for All Trumps flour. I would suggest increasing it to something in the 60 to 65% range (480 to 520-ounces).
You indicate that most of the water is hot (105F). A better temperature for the most part of your water would be 75 to 80F, with only about 16-ounces of the water reserved and heated to 105F for use in hydrating the ADY. This should give you a finished dough temperature in the 80 to 85F range. Take the dough balls directly to the cooler. To use the dough balls, remove them from the cooler and allow to temper AT room temperature for about 2-hours, then sheet the dough to only 2/3 of the finished diameter and finish opening the tough up to full diameter by hand. You should then be able to immediately dress and bake the skin without the need to allow it to proof on the screen as you presently do. If you will send me your e-mail address (firstname.lastname@example.org
) I'll send you a copy of my Dough Management Procedure.
Tom Lehmann/The Dough Doctor