Unless you were trying to make a super-thin NY style, I think I know where the problem lies.
If you divided the recipe you posted in half, and substituted ADY for the IDY using the theartisan.net yeast conversion table (http://www.theartisan.net/convert_yeast_two.htm
), then I estimate that your total dough batch weight was 413.47 grams. If that amount of dough was used to make two dough balls, for two 12” pizzas, each dough ball would weigh 206.74 grams. That would be 7.29 ounces per dough ball. For that weight, I calculated a thickness factor of 0.06445. That would be on the very low side for a NY style, thinner than even the thinnest “elite” NY style that I am aware of. It is more in line with a thickness factor for a cracker-style crust. So, you could expect the crust under these circumstances to be hard. A simple way to get around that is to just make a thicker skin. You could also proof the skin for about an hour before dressing it although that might not make a major difference.
To better examine your recipe, I ran your numbers through the enhanced dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. I used this calculator rather than the Lehmann calculator used by pcampbell because it can handle the honey, which the Lehmann calculator cannot. In any event, I got the following for a single dough ball:
Olive Oil (2.7%):
|125.04 g | 4.41 oz | 0.28 lbs|
75.02 g | 2.65 oz | 0.17 lbs
0.22 g | 0.01 oz | 0 lbs | 0.06 tsp | 0.02 tbsp
1.4 g | 0.05 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
3.38 g | 0.12 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
1.75 g | 0.06 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
206.8 g | 7.29 oz | 0.46 lbs | TF = 0.0644992
The numbers in the above table are not exact because I did not attempt to tweak the values to compensate for the fact that you switched from IDY in your recipe to ADY. However, the values are close enough for our purposes.
From the dough formulation, I see that your ADY was only 0.175% of the weight of the flour. I would increase that to something between 0.25-0.375% ADY. The salt is also on the low side, as pcampbell noted, but if your crust tasted salty enough for your tastebuds, I wouldn’t change it. A more typical value of salt for the NY style is 1.5-1.75%.
So, I think the biggest issue is the dough thickness. If you can give me some guidance as to what kind of crust thickness you are after, I may be able to help you change the formulation, including any other changes you may want to make to the formulation itself.