well, I carefully measured and used the lehman NY dough recipe from the beginners thread, I allowed the dough to sit for 2 days almost in refridgerator, and I made a sauce from canned tomatoes, mixed italian herbs and garlic, salt and black pepper, topping was fresh sliced mozzarella and pepperoni slices. I don't have a stone so I cooked in a tin, approx 15 mins in my gas oven at top heat pre-heated for an hour. First of all, as you can see from the shape i had a few dough issues i will explain in a second. In terms of taste and texture though in the bits where it was ok, the dough had a nice crispy 'squeak' when you bite in and the dough inside was soft with a nice chew. My wife happily ate half and said it was really nice, 100% better than anything previous disaster I'd attempted.
some problems I ran into maybe some of you can help address:
Dough was still a bit sticky and a bit gooey clinging to the container as I tipped it out and stuck to the surface occasionaly as I shaped it.
Whilst shaping there was some resistance as it attempted to re-coil or spring back to centre. I thought it should stretch easier.
Surface was very thin in places and one hole that I patched up (is this a handworking/shaping technique issue?)
A little sloppy in middle on those thin bits( I think too much sauce too?? and fresh mozarella, I'll used dried grated next time.)
One last thing, I have some strong bread flour and IDY left. Can you recommend another dough ball I can mix up tonight for my next attempt, perhaps one that's more compatible with using a tin tray like mine to cook on. Kind thanks