Sometimes I might use a little bit of olive oil to oil a bowl, but I did not add sugar or olive oil to the dough itself. I was trying to get a dough that would yield a crust like one based on using 00 flour, for those times when I did not have any 00 flour on hand. I recognized that there might be times where the addition of some sugar might be desirable to extend the duration of fermentation, but usually I found no need for doing this. I also tried to follow pretty much the same processing approach as used with my basic 00 dough recipe (which I am willing to provide upon request), except for using a period of refrigeration and making allowances and adjustments to reflect the use of different flours. (My experience has been that doughs made with 00 flour do not tolerate refrigeration well because of insufficient natural sugar to sustain the yeast over long fermentation times. The 00 doughs seem to do best under room temperature conditions). Making the same recipe today, I might apply some of the tips and techniques I have learned since I last made the recipe, like adjusting water temperature to control finished dough temperature.
If it will help, I have set forth below the recipe I used, together with my notes about the recipe and my experience with it.
Bread Flour/Pastry Flour Pizza Dough Recipe
1/4 t. instant dry yeast (SAF Red brand)
1 1/4 c. lukewarm water (around 68-72 degrees F)
2 1/2 c. bread flour
1 1/4 c. white pastry flour (not whole grain pastry flour)
2 t. sea salt
Olive oil, for oiling the bowl and sheet
Mix the flours and the instant dry yeast in the bowl of a heavy-duty stand mixer fitted with a dough hook. Gradually add the water and mix the ingredients together at low speed (#2) until they come together in a rough dough mass. Knead the dough in the stand mixer at low-medium speed (between #2 and #4) until a dough ball forms around the dough hook. Add the sea salt and continue kneading until the salt is fully incorporated and the dough is smooth, elastic and shiny. The dough will have been sufficiently kneaded when a small piece of the dough, about the size of a walnut, can be flattened and stretched out about 3" in all directions without tearing and light can be seen through the stretched-out dough (the windowpane test), about 10-12 minutes total at low-medium speed. Put the dough ball into a very lightly oiled bowl, turn to coat, and refrigerate for several hours, and preferably for 24 hours. If the dough is to be refrigerated much longer than this time, then it may be useful to add a small amount of a sweetener to the original dough ingredients to continue to feed the yeast during the prolonged period of refrigeration. When ready to use the dough to make pizzas, remove the dough from the refrigerator and divide into 3 or more pieces. Gently shape the individual pieces into round dough balls, place them on a lightly oiled sheet, and cover loosely with plastic wrap. Let the dough balls rise until about doubled in bulk, about 1 to 2 hours. Finish by shaping the dough balls into pizza rounds, and add the selected toppings. Bake each of the pizzas in turn on a pizza stone that has been preheated for 1 hour at the highest oven temperature possible (usually 500-550 degrees F for a home oven).
(Peter's Note: This recipe uses a combination of bread flour and pastry flour instead of all-purpose flour and cake flour or all-purpose flour and pastry flour. To that extent, and like many of the other flour combinations, it is intended to be an alternative to using 00 flour. The recipe also calls for a small amount of instant yeast, no sugar or olive oil (other than for oiling purposes), and, in addition, calls for a long period of refrigeration after kneading and before the initial rise. In many respects, the recipe is a cross between some of the other mixed-flour recipes, including the Julia Child recipe and the Johns recipes, and the Alton Brown all bread flour recipe (with high-gluten flour). Although not necessary, in making pizza dough in accordance with this recipe, I have used a proofing box to bring the refrigerated dough up to room temperature and through the rising. This saves a considerable amount of time. It is also possible to use two dough risings in this recipe with a period of refrigeration (e.g., overnight) in between the two risings. The resultant crust will be somewhat thicker and softer than with a single rising preceded by refrigeration but the flavor will be very good. However, the recipe as specifically given above will be a bit closer to emulating a crust using 00 flour. Whichever approach is used, because this recipe does not call for any sugar or olive oil (other than for oiling purposes), both of which normally contribute to the golden brown color of pizza crusts, the color of the pizza crusts will be lighter--almost a light tan color. Consequently, you will have to look for the melting or browning of the cheeses used, or check the bottom of the crust for light browning, to know for sure that the pizza is done. In making this recipe, I quite often omit all olive oil, even for oiling the bowl in which the dough is to rise.)