First off, I want to fervently thank you and all the others on this site!! Without your devoution to this great art I would have never been able to do the things I am now capable of. My family also thanks you!!
My pies seem to have decent strength and stretching prowess, so sometimes I keep on going to the edge of the peel.
I do however think that I make them a bit thin as compared to some here. I need to figure out the TF to see what it really is.
The crust does show aeration a good way down the slice to the middle. Maybe, it's not as chewy as a NY style should be.
I guess I will need to get there someday to compare the differences.
I am planning to mix with the tra-la-la a bit and am moving on to a new flour that is a bit more reasonable in price but will have higher protein towards the equivalent of KASL. KABF is rather expensive by the 5lb bag. I have not tried KASL as I can not find it around these parts but.....after a host of phone calls, I (finally) found some kind soul who is willing to sell me a 50# bag of Pillsbury Balancer. As a wholesale distributor, they also have a selection of canned tomatoes, pepperoni, fresh and sliced cheese....etc. 50# of Balancer is less in price than 15lbs of KABF off the shelf. So, we will see if it will do as well or better than what I have found with KABF.
Although......other flours I have tried were OK, it seemed KABF was quite satisfactory.
I sometimes wonder if the flour is really not all that important and rather the methodology is what makes the pie. From the crust standpoint that is, not including the heat source.
No offense to those who swear by Caputo......
I have been lucky with my Kenmore gas oven as the highest it shows on the dial is 550 but when I leave it on for about 45 minutes to an hour, both thermometers at the 2nd from bottom rack say that the temp is around 650 f.
I have not seen many posts on Balancer but I talked to several locally owned Pizzeria's that use it for their pies. Maybe someone here will comment on their findings. I believe the protein level comes in @ or around 14.1
I'll keep in mind the 1.7% loss factor the next time I make dough.
As far as the yeast goes........I have never tried fresh yeast or IDY. The small amount of ADY Red Star, was suggested to me by a fellow who studied under a vereran Neapolitan maker. They of course use a starter but he did experiments using IDY or ADY and made some fairly close replicas of the starter pies, so I was told. I guess when your good your good!!
Whether starter based or dry yeast based, all the dough would sit at room temp for a considerable time. That is another reason I have gone with the long room temp fermentation. Very small amounts of starter or ADY and long shelf time.
The flavor of the crust seems to have improved in many ways. When I test these different methods out on my family its intersting to get their input and then out of knowhere the wife or daughter will say that this is by far the best crust yet. I guess that's when you know you got something!!
I do have a collection or starters that I plan on using in the very near future so that will start another chapter in this saga. At least I have this group to lean on if I need more help.
Thanks for all your input,