Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, I converted your recipe into baker's percent format and got the following:
|500 g | 17.64 oz | 1.1 lbs|
325 g | 11.46 oz | 0.72 lbs
3 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
10 g | 0.35 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp
838 g | 29.56 oz | 1.85 lbs | TF = N/A
The first thing that I noticed, from your last post, is that you used the ADY dry in your dough. The proper way to use ADY is to prehydrate it in a small portion of the formula water (about 4-5 times the weight of the ADY) for about 10 minutes at around 105 degrees F. The prehydrated ADY can then be added to the rest of the formula water, which ideally should be at a temperature to achieve a finished dough temperature of around 75-80 degrees. If you would like to get a better understanding of what you can expect when you use the ADY dry, you might take a look at the post at Reply 48 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg64308.html#msg64308
The second thing that I noticed was the hydration value. It is 65%. That is very high for 00 flour, which, for the Caputo 00 Pizzeria flour, has a rated absorption value of 55-57% (see http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
). With 65% hydration, and assuming that the 0.60% ADY properly performed its assigned duties (notwithstanding its dry form), it is possible that the dough ended up with an open and airy texture with above average volume and height. A good part of that volume/height might have been attributed to the high hydration. If that happened, then it is possible that the dough acquired insulating characteristics. What that usually means is that the bottom heat will be directed more to the bottom of the pizza and cause it to bake/brown more fully rather than passing through the dough to bake the things on the top of the pizza. So, you might not only end up with underbaked cheese and toppings but portions of the crust that are pasty and underbaked.
To the above, I would add that 00 flours normally require much higher bake temperatures than around 600 degrees F. If you had used higher bake temperatures, you might have been able to overcome the effects of the high hydration value. Next time, you might try lowering the hydration value to around 58% to see if that improves matters in your particular oven and bake temperature. You should also prehydrate the ADY as discussed above.
If you proceed with the above suggestions, I hope that you will return and post your results.