My most recent dough formula:
100% All Trumps flour (bleached and bromated)
64% Water (was 58-60%, then 62%)
0.4% ADY (was 0.63%, then 0.55%)
1.75% Salt (was 1.34-1.75%)
1.5% Oil (was 1.58)
0.5% Sugar (was 0%)
I mixed this batch of dough for 4 minutes, rather than the usual 3 minutes. I also scaled the dough balls to 12.92 oz (366 grams), rather than 14.02 oz of dough (397 grams). And once again I removed the dough from the fridge 3 hours before baking, rather than one hour. (This will become a standard procedure.)
With the first pizza from this batch (which used 24-hour dough), I increased the cheese portion again, from 7.98 oz (226 grams) to 8.47 oz (240 grams). I originally intended to make a 14Ē pizza, but I ended up stretching the dough to around 15Ē (somewhat intentionally), which is evident in the picture of the whole pizza on my 16Ē peel. As a result, the pizza was thinner than most NY style pizzas. It was so thin that reheated slices stayed completely floppy, rather than becoming a little crispier, which is what usually happens when I reheat slightly thicker NY style slices.
Walter, this pizza was even thinner than the slices you gave me, which were probably the thinnest NY style slices Iíve ever had (excluding pizzas Iíve made over the years). I used to make my NY style pizzas ridiculously thin, I guess partly because I spent so much time practicing for the Largest Dough Stretch competitions back in 2004-05. Back then (and for many years following), it felt weird for me to stretch dough thick enough not to be able to see my arm hair through it if I rested it on my arms.
As you might be able to tell from the first picture below, I used a different stretching technique for this pizza. I think I may have somewhat preferred how the outer crust turned out on this one, compared to other pizzas, but I also think it was aesthetically less pleasing, specifically because of how I stretched it. Stretching in a way that creates a more obvious NY style crust is something I know I have to work on.
I added 0.5% sugar to this dough because the top of my crusts have been very pale. I think maybe my crusts have been so pale because Iíve been using flour that I bought about a year and a half ago. Even though the top of the crust didnít look quite right, the crust tasted very good. Also, even though the top of the crust didnít seem to get any browning help from the sugar, it seems the sugar did cause a little extra browning on the bottom of the crust (as shown in the second picture).
I think the third picture probably gives a good idea of how thin this pizza was.
For being only a 24-hour dough, I was very happy with this pizza. I expect the next pizza to be better (same dough but 48 hours old, rather than 24 hours). I also expect it to look better.