Many thanks for the suggestions.
I prepared four dough balls to be used as test pies, but unfortunately my Deni clone had a cardiac arrest after the first. I don't normally use 'emoticons', but in this case the following seems appropriate:
I was hoping to test how the unit performed without modification, and to compare the results post-mod. Alas from what I've seen inside, it may not be salvageable.
For the sake of completeness, the first (and only!) pie used the following formulation thanks to a thread suggested by Pete-zza:
100%, Robin Hood All-purpose flour, 14.25 oz. (3 c.), plus Robin Hood Cake & Pastry flour, 4.90 oz. (1 c.)
62.7%, cool tap water (about 62˚ F), 12.00 oz. (1 1/2 c.)
?%, Fermipan IDY, 0.75 oz. (¾ t.) (Note- Experience suggests using less Fermipan than other IDYs)
2.4%, table salt, 0.45 oz. (1½ t.)
? %, dried skim milk powder, ? oz (2 t.) (Couldn’t find dried dairy whey)
? % olive oil, ? % (2 t.)
I added about 75% of the flour mixture to the cool tap water in a Kitchen-Aid. After a brief mix I allowed a 20 minute autolyse
period followed by a 5 minute knead on speed 2. The dough was rounded into four 8-ounce pieces; the dough rounds were refrigerated overnight.
The single test pizza took about 8 minutes to cook. As you might expect the bottom was a bit underdone and the top was somewhat pale. The 62.7% hydration wasn't too hard to handle, presumably because of the autolyse
and slow fermentation.
Fabio, thanks for the idea of using Five Roses flour. I'll follow up on this, as even the Robin Hood Cake & Pasty Flour is 10% gluten. Thanks also to suggestions from Benito and Essen1.