This is the thread I was referring to: http://www.pizzamaking.com/forum/index.php/topic,1073.msg9587.html#msg9587
. The recipe itself is this one:
Big Dave’s Deep Dish Sicilian Dough Formula
Ingredients: % Amount
HRI flour 100% 25#
Water 52% 13#
Instant Active Dry Yeast .5% 2 oz.
Salt 2% 8 oz.
Sugar 1% 4oz.
PZ-44 Dough Conditioner 2% 8 oz.
Veg. Oil 8% 32 oz.
Weigh out 12# of 80-degree water and 25# of flour, as well as 8 oz. of salt, 4 oz. sugar and 2 oz. of Instant Dry Yeast.
Pour water into mixing bowl, add salt and sugar, stir with whip. Add flour. Sprinkle yeast and PZ-44 on top. Turn mixer on low speed, start. After a few revolutions (20 or so) slowly drizzle oil on the glob. Mix for 12 minutes on speed one. When finished mixing, place dough on worktable and weigh out dough balls:
7” 5 oz.
10” 11 oz.
12” 16 oz.
14 “ 22 oz.
10X14 “ 22 oz.
Scale dough balls and flatten by hand. With rolling pin or sheeter, form and shape dough fit in pans to within one half an inch from the edge of the pan. Black anodized slant wall pans seem to work the best. We also recommend using 2 inch deep self-sealing, stacking pans. The pans should be extremely oiled. 2 oz. in a 14 “ pan is good. Another option is smearing a generous amount of butter flavored Crisco on the pans. Pre oil the pans prior to rolling and sheeting dough. Proof the covered pans at 90 - 100 degrees for 45 to 60 minutes. The dough should raise in the pan to at least ½ in to ¾ inch thick. Now place the pans gently in the walk-in to cool and slow the yeast action. This dough will be ready to bake in 2 hours, and should have a usable shelf life of 36 to 40 hours before the dough starts to collapse. Perfect timing is 12 to 30 hours after mixing. For ready-to-use batch follow all steps above but use straight 105-degree water. This dough is ready to bake one hour after refrigerating, but only lasts 12 to 24 hours.
Gene, you will note that the recipe is not scaled for home use and calls for using commercial equipment. However, depending on the size of your Sicilian or equivalent pan, it should be possible to scale the recipe down to your pan size. I would recommend a thickness factor of around 0.12-0.13. The HRI flour (aka H&R flour) referenced in the recipe is apparently a “hotel and restaurant” flour. Typically an H&R flour is an institutional grade flour with a medium protein content of 10-11.5%. I would use either a bread flour or a high-gluten flour. I would also ignore the PZ-44 dough conditioner. If the dough is properly prepared and fermented, there should be no need to use the PZ-44.
Let me know if you need any help with the recipe when you get around to making the pizza