I have been using your PJ clone dough in my Blackstone with very good results.(both the two day & the 24 hour)
I have used the 8 hour with mixed results. (reply 4)
By any chance have you come up with a new formulation for an 8 hour dough? (one without a punchdown)
I looked, but may have missed one in this looong thread.
Any help would be greatly appreciated.
I believe that you meant Reply 24, not Reply 4, in your last post. Unfortunately, I did not come up with another 8-hour, room temperature fermented PJ clone dough. The biggest problem with room temperature fermented doughs is variations in room temperature. For example, in Texas where I live, the room temperature in the summer can be quite high, as much as 82 degrees F, and that is with the oven preheated and the AC running. That means using a minuscule amount of yeast to compensate for the high room temperatures.
However, I might mention that I came up with a 12-hour room temperature fermented PJ clone dough that was an extension of the version described in Reply 24 but required no punchdown. As you can see at Reply 30 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59762#msg59762
, even that version used a very small amount of yeast. But, fortunately, there is now a good solution available to you, whether you choose to use the PJ clone formulation as set forth in Reply 24 or Reply 30. And that is to use member Craig's yeast quantity prediction model as set forth in Reply 261 at:http://www.pizzamaking.com/forum/index.php?topic=26831.msg393271#msg393271
So, to use the above referenced chart, which you can click to enlarge, you should select the temperature you want to use and the number of hours you would like to ferment the dough. The intersection of the two values will lead you the amount of yeast you will want to use, whether it is ADY, IDY or cake yeast. Those quantities are at the top of the chart.
I should also mention that some of my PJ clone formulations called for dough ball weights for the 14" size of from 20-22 ounces or so. That is because I did not know at the time what dough ball weight PJ was actually using, and they treated that information as proprietary and would not tell me the actual weight. However, we later learned that the dough ball weight the PJ uses is around 20 ounces, give or take a fraction of an ounce. So, if you wish, you can use a 20-ounce dough ball weight in the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
, along with the bakers percents that I set forth.