Thank you everyone. The pizza was very good this weekend.
Here is the exact weights for this dough;
Flour – 977 Grams
Water – 571 grams
Preferment 18 grams
Sugar – 33 Grams
Oil – 21 Grams
Salt – 18 grams
Pour water into mixing bowl.
Whisk in Sugar, oil, and preferment.
Mix salt into flour.
Add 1/2 of the flour salt mix into the water solution. Mix with kitchen aide "c" hook for 4 minutes on 1.
Add 1/2 of the remaining flour salt mix in the kithcen aide. Mix on 1 for 4 minutes
Add the remaining flour salt mix, and mix on 1 for an additional 4 minutes.
Dump out onto the counter, and complete 2 stretch and folds. Let the dough rest in a covered bowl for 20 minutes, and then repeat the stretch and folds.
Cover, and let rise 18 hours. Ball, and let rise another 6-7 hours until fermented. I no longer take the dough as far I as used to in the past. I believe I was over-fermenting my dough frequently. Since I have begun the new fermentation process the dough strength has increased ten fold.
The preferment aspect makes this dough more of a ny elite dough then a street pizza.
If you do not use a preferment:
Flour - High gluten (12.9% or higher) and bromated.
Flour (100%): 977.55 g | 34.48 oz | 2.16 lbs
Water (59%): 576.75 g | 20.34 oz | 1.27 lbs
ADY (0.25%): 2.44 g | 0.09 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
Salt (1.75%): 17.11 g | 0.6 oz | 0.04 lbs | 3.56 tsp | 1.19 tbsp
Oil (2.05%): 20.04 g | 0.71 oz | 0.04 lbs | 4.45 tsp | 1.48 tbsp
Sugar (2.76%): 26.98 g | 0.95 oz | 0.06 lbs | 6.77 tsp | 2.26 tbsp
Total (165.81%): 1620.87 g | 57.17 oz | 3.57 lbs | TF = 0.07575
Single Ball: 405.22 g | 14.29 oz | 0.89 lbs
Mix ADY into water in kitchen aide mixer.
Add Sugar and oil into yeast mixtures. Let stand 5 minutes.
Mix Flour and salt.
Pour 1/2 of flour salt mix into the mixer.
Mix on 1 for 3 minutes.
Add 1/2 of remaining flour mixture. Mix for 2 minutes.
Add remaining flour, and mix for 2 minutes.
Ball and move to oiled containers. Place balls in fridge for 2-3 days depending on your fridge temp.
If you do not have high gluten bromated flour simple increase the knead time of the dough back to the original kneading process, and allow to cold rise for 2-3 days.