Today, I had the painters out-- not much fun doing that stuff. I'm certainly looking forward to another try at it. By the way, with 11 oz of flour sited above, I am making somewhere around a 15" pizza on a 16" screen (excuse the clumsy finger mark with sauce at top left).
Here's responses to Q's:
Reverse Engineer... In this particular case, the professional (... Fornaio) labels their dough for FDA purposes and I got the label (no trash cans). Because I've worked with the USDA & FDA before, I can convert ingredients to their relative amounts pretty easily. The sugar was a no-brainer since they were not listed in the ingredients, and specs were 0g.
Proofing yeast... I got the same results, Pete-zza, when I tried to add the Active Yeast without proofing. The dough texture had a bunch of ugly pimples in it-- this doesn't happen with another pro I got this from-- I don't know its dough temp; but I'm back to proofing from now on in 1 TBL of water. This works well with my procedure to add it after the first rest period, giving the dough additional rehydration.
House Temp... Interesting, my house temp is 76 F now, and the temp has not budged in a week at this time of night, which is about the time I made it.
Non-hdrogenated shortening... I tell you, this stuff makes a difference. I would never have used shortening before; but the idea of non-hydrogenated shortening, listed as Palm oil seemed to feel right. So when I saw the stuff sitting on a store's shelf listed as organic, no trans fat, non-hdrogenated vegetable shortening, with Palm Oil listed in parenthesis, I decided to try it. 1/2 TBL seemed low to me; but oil can deaden dough, despite its other benefits, so it made sense to try it.
King Arthur... Sir Lancelot is 14.7% protein, which is even higher than industry standards of 14.1%, and more than a full point higher than Giusto's 13.5%. I'm wondering if the palm oil would need to be increased just a bit (maybe a tsp).
Mixing differences... I mix the ingredients in slightly different steps than you like to, Pete-zza.
- I like the salt to make it all the way through the dough before the yeast is added, as a means to slow down the yeast fermentation. I risk impact to rehydration since minimal time expires before I add the proofed water.
- I pre-warm the stainless steel bowl with warm water.
- I start by mixing the salt into the flour in the bowl, then add room-temp water with non-hydro vegetable shortening mixed in it. I mix it with a dough hook just until it comes together, and let it rest for a few minutes.
- Then I stir the proofed yeast and add it into the dough, and mix at intervals to simulate hand kneading (no more than a minute at a time).
- I give it a tug to test it's glutency/elasticity. It should never just break off (that would be really bad). And it should slightly resist without breaking. That's my windowpane test. To get bigger holes in the outer crust, I let the gluten form during refrigeration, keeping my mix time to just a few minutes.