Well, I made a batch of my new "test" dough. Here's what I did:
2.2 pounds Caputo 00 flour
600 grams water
1. Dissolve the yeast in 150g of warm water. Let it sit for 3-5 minutes.
2. Pour yeast mixture, rest of water, and flour in mixer bowl.
3. Mix until combined; then let sit for 5 minutes.
4. Mix on low for 10 minutes.
5. Add salt and mix on low for 5 additional minutes.
6. Take dough out of mixing bowl and put in a different lightly oiled bowl. Cover with plastic wrap and let sit for 1 hour.
7. Lightly grease proofing vessels with olive oil.
8. Make six 260g dough balls and put into proofing containers.
9. Put proofing vessels into refrigerator for 40-42 hours.
10. Take dough balls out 2 hours before you’re ready to use them.
My family said it was the best pizza they ever ate. I'm not sure about that, but it sure was good to hear. :-)
The dough was so pliable and easy to shape! It took less than a minute to turn the blob of dough into a nice thin circle. I could have made the pizzas even larger (and thinner), but they wouldn't fit on my peel. (I'm thinking that I should either make my dough balls a bit smaller or get larger peels.) I'm wondering, though, if the pizza was too thin. We love our pizza on the thinner side, but it seems like it could have been a bit thicker, especially in the middle. The crust was OK, but still not as "fluffy" as I would have though.
If I want the pizza just a tad thicker after it's cooked, what do I do? Add more yeast? Let it rise longer in the fridge or counter? Stretch it less?
Thanks again for all of your help.