Thanks for the response Peter,
I've read a lot of your threads and they've helped me grow in leaps and bounds so far. You're the BEST
As for the recipe-
I received the hub of the mixing and autolyse technique information from here: http://www.think2020.com/jv/Dough.htm
The flour mixture is an ongoing experiment... so far it has produced nice and springy crust with a crispy texture and decent air pockets.
100% Flour (Gold Medal AP 50% Semolina 30% High Gluten 20%) 276.04 g
63% Filtered Water 173.91 g
1% Oil 2.76 g
0.25% IDY .69g
1.75% Kosher Salt 4.83g
1.) Mix flour combination together and sift into bowl.
2.) Mix water and salt together and heat to 115 degrees F
3.) Add IDY to water pour into KA mixer and then add oil
Pour 75% of flour into KA mixer and mix for 1-2 minutes at low speed with paddle attachment.
Cover bowl with plastic and wait 20 minutes.
4.) After first 20 minutes are up then start mixing on low speed with hook attachment for 5 minutes.
5.) After 5 minutes of mixing I slowly add most
of the remaining flour and mix for an additional 3 minutes.
6.) Increase the mixer speed after last step for about 2 more minutes.
Cover mixing bowl with plastic and let rest for 15-20 minutes.
After dough has rested I transfer to a 3 cup plastic container, label w/time & date, then store in refrigerator for 24+ hrs before use. When I'm ready to stretch a pie I let it thaw for 2 hrs before shaping and topping.
I found this link on a thread here at Pizzamaking.com: http://www.taunton.com/finecooking/pages/cvt033.asp
I preheat the oven to 550+ degrees F for 1 1/2 hrs. First I screen the pizza (I stretch the dough by hand but often have to fight the temptation to use a roller due to my lack of dough stretching skill), oil the crust, spread sauce, and add toppings. I cook the pizza on the screen for about 3-4 minutes then transfer it directly to the pizza tiles for a crispy crust for another 3 minutes. When it looks good enough to eat I take it out of the oven and VOILA! I still have alot of tweaking to do with the sauce recipe, but the dough is pretty darn GOOD!
I just want to thank everyone here at the forum for the great information!
I'll be posting more updates throughout my pizza making journey.