Thanks for the kind words. Can you tell me effect the extra day would have had on this dough? If I had made a 2 day and put it next to my 3 day, would I notice?
Flour was Robin Hood Bread flour, I'm up in Canada and I absolutely can't get a hold of King Arthur although I would love to.
I just ran to get the mozza I used, it's the following: Ziggy's Pizza Mozzarella cheese, stretched, 8% MF (what does this mean?), 52% moisture (good, bad?). ingredients: partly skimmed pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme. Made by Loblaws Inc. I'm not 100% happy with it, sometimes it goes into the "plasticky looking" phase when cooked well, not entirely sure what does that, is there any way to avoid it? I'm thinking I just need to spend more on quality cheese, although this one isn't exactly free!
I'm all ears for a mozza that is better, I just need to know what to look for specifically.
Baked it on a perforated screen in my 36" Bluestar gas range, middle oven position with convection on @ 500 for about 10 minutes. The funny thing is, I had mistakenly left my pizza steel on the middle rack and didn't want to take it out at 500, so I just left it in and put the perforated pizza pan right on top of it, hoping to get a crisp bottom...wrong, it was the most disappointing part actually. Any tips for oven position, convection on/off, broiler, etc? I have the other doughball in the fridge right now thawing, should be good to go again Thursday and would like to apply any tips you can offer. Thanks.
I will try to answer your questions in the order you presented them.
An extra day of cold fermentation is unlikely to have much of an effect on the finished product. But this answer presumes that the conditions to which the dough is subjected remain the same. And in a typical home setting, and all else being equal, the factor that most governs the fermentation of the dough is the refrigerator temperature. So, if the refrigerator runs on the warm side, then the dough will ferment faster, and if it runs on the cool side, then the dough will ferment more slowly. In most households, the refrigerator temperature will vary because of the way that members of the household go in an out of the refrigerator over the course of the day. But, even then, I don't think the final product will vary much in either direction because of the extra day of cold fermentation. At least not to my palate.
As for the flour you used--the Robin Hood bread flour--it is a good flour. But here in the U.S., even the King Arthur bread flour (KABF) would not be the equal to the flour that Papa John's uses. The flour that PJ uses is milled exclusively for them and has a protein content that is higher than either the KABF or the Robin Hood flour that you used.
I am not familiar with the mozzarella cheese you used, or any other Canadian mozzarella cheeses for that matter. In the U.S, grading and labeling of cheeses is governed by the FDA and the USDA and maybe other governmental agencies. But the expression MF stand for milk fat. To get a better understanding about Canadian cheeses, you might take a look at this document:http://www.danlac.com/news/understanding-how-cheese-made-and-what-look-cheese-labels
My best advice is to look for mozzarella cheeses that are just mozzarella cheeses without any fillers or other additives and that require that you grate them. From a flavor and quality standpoint, that will put you a step ahead of PJ itself, whose mozzarella cheese contains the following ingredients:Part skim mozzarella cheese, modified food starch, sugarcane fiber, whey protein concentrate, sodium citrate, sodium propionate
I am perhaps not going to be much help to you with respect to your oven and the oven configuration and bake protocol you used. When I was trying to replicate the PJ pizzas, I used only my standard electric home oven and a pizza screen and no convection feature. But the dough and the oven have to be compatible in order to achieve the desired end results. That usually means having to master how your oven works and, once having achieved that, how to make the dough work in that particular oven. Some time ago, I set forth some of the ways that I have used my oven over the years, at Reply 45 at:http://www.pizzamaking.com/forum/index.php?topic=2223.msg20965#msg20965
The above examples are for a NY style pizza, but the principles still apply to an American style of pizza also but with a greater degree of attention being given to the dough as it bakes because of the high amount of sugar in the dough that can lead to premature or excessive bottom crust burning. In this vein, I might add that it wasn't clear to me from your photos whether you were using a disk with perforations or a mesh-type pizza screen. You can see what a pizza screen looks like at:https://www.katom.com/370-PS14.html
Once you clarify what you are actually using, maybe I can offer some additional advice.