The first reason I used the ADY in dry form was I had planned to try and incorporate the cold soybean oil (out of the freezer) with the flour, ADY, sugar and salt. I did not want to use any warm water and that is another reason I did not put the ADY into warmer water. Along the way I got mixed up though and did not add the soybean oil to the flour, ADY, sugar and salt. I already had dumped the water into the mixer. Do you think that is why my crust did not have much flavor?
Technically, all you need in the way of water to prehydrate the ADY is about 5 times the weight of the ADY. Since you used 2.38 grams of ADY, that would be about 11.9 grams of water. That comes to about 5.6% of the total formula water of 214.03 grams. The rest of the formula water could have been kept as cold as you liked, although that would also have had the effect of slowing down the fermentation. Had you let the dough cold ferment for say, four or five days, without using cold water, I think you might have gotten better results because of the increased fermentation byproducts. Using cold water would have further extended the fermentation period and further increased the fermentation byproducts.
I do not think that the small amount of ADY per se
would have a noticeable effect on the crust flavor, but the slowed fermentation as mentioned above, whether because of the dry ADY or using cold water, or both, could well have affected the crust flavor in your case. However, I should mention that when I was researching the Giordano's stuffed pizzas, I read several reports of reviewers and diners that complained that the Giordano's crusts were too bland for their taste. Adding more salt might help but based on my analysis several years ago, and also more recently, it does not appear to me that the Giordano's crust has a lot of salt in it. However, the current Stella mozzarella cheeses, and the Escalon tomatoes I mentioned, seem to have more salt today than several years ago when I did my original analysis. That would mean less salt in the dough than what I calculated originally. At the time, I assumed about 13 ounces of the two Stella mozzarella cheeses and about a cup and a half of tomatoes for a 10" pizza. In this vein, I read a lot of complaints that Giordano's uses too little sauce for their stuffed pizzas. When I saw the vimeo video that Nate referenced at http://vimeo.com/m/20711435
, it seemed to me that too little sauce was used. BTB has also commented previously that he asks for more sauce on his Giordano's stuffed pizzas. This makes it difficult to know what the standard amount of sauce is at Giordano's for any given size of pizza.