So, I've been trying the following recipe, but it is inconsistent at best, and I just can't seem to get the puffy dough, and it seems a bit bland, but i don't just want to add salt:
King Arthur's Bread Flour, 10.15 oz by weight
Water, 6.29 oz, by weight
ADY .5 tsp
Salt .5 tsp
Extra Virgin Olive Oil, 2tsp
I mix the salt and water first in kitchen aids for 2 minutes, add in the other ingredients, and when it's all coming together, I'll add in the olive oil and then let the dough hook mix it on speed 2 for 12 minutes. I immediately round the ball and lightly coat it with olive oil, put it in tupperware, and refrigerate for 48 hours. I put the dough out on the counter 2-3 hours before shaping the dough
To shape the dough, I press down on it lightly to make it a circle and then make a ridge along the edges for the crust. I then turn the circle of dough on a flowered tabletop while stretching it outward with both hands. Stretch, turn, stretch, turn. I let it sit for a few minutes if it starts to resist stretching, and then continue again until I get 16". I will usually let the dough sit for about 10-15 minutes
My oven has a max temperature of 550*F. I will heat the oven, with a stone until it reaches reaches 550*. I will let it sit for about 15 minutes of reaching max temp before adding the pizza. I add the sauce, cheese, and pepperoni, all cold, and will cook in oven for 8 minutes on the 2nd from top rack.
Thoughts, tips, etc.? to get more flavor in crust and puffy crust?
I make it exactly the same each time, and it's slightly different each time.. why would this be?
I use my own haphazard technique for making my dough, that I tend to not share since it's not the way things are usually done. BUT... I will note a few things I noticed about your post:
A lot of guys say to never add cold sauce, it should be about room temp. That goes for a few different toppings in fact.
Also, if you add your salt as the absolute last thing, then not only will it still incorporate just fine, but the grains of salt will work sort of like a gentle sandpaper that will help wipe down the sides of your bowl in the final stages of mixing. Some folks (myself included) swear by this method.
You might wanna put your stone/steel in the bottom half of your oven (or even on the bottom... floor even), and use a standard bake instead of convection, because ideally you don't WANT an even temp. (I've only used one home oven where convection worked better, and I've baked in a lot of ovens).
I also noticed that some of your measurements are given by weight, and some by volume. If you're measuring ingredients by volume then minor variances are to be expected. My scale doesn't go down to tenths of a gram, so I ALWAYS measure by volume until I can get another working scale.... and I actually like that there are small differences from pie to pie. It feels more homemade and less mechanical to me when no two are alike. :-)
Also, how old is your yeast and how do you store it? And, are you using Sea Salt or Kosher? Kosher salt isn't as strong, so if a recipe calls for 1.5 teaspoons of sea salt... it'd probably be more like a Tablespoon if you're dealing with Kosher salt. If I remember right, Kosher Salt just means it's shaped flat instead of round to sit better when sprinkled on Kosher Bread?