I think I may have a dough recipe for you. It's the one at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59357.html#msg59357
. However, for a 12" size rather than the 14" size described in that post, and for the temperature of your kitchen, the following modified dough formulation produced by the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
|Bread Flour-sifted (100%):|
Vegetable (Soybean) Oil (7.3%):
|271.75 g | 9.59 oz | 0.6 lbs|
157.62 g | 5.56 oz | 0.35 lbs
0.41 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
4.08 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
19.84 g | 0.7 oz | 0.04 lbs | 4.37 tsp | 1.46 tbsp
11.41 g | 0.4 oz | 0.03 lbs | 2.86 tsp | 0.95 tbsp
465.1 g | 16.41 oz | 1.03 lbs | TF = 0.1450587
Note: Nominal thickness factor = 0.142915: bowl residue compensation = 1.5%
You will note from the above table that I increased the amount of IDY from 0.10%, which is a summertime version of the recipe, to 0.15%, for a wintertime version. I have not tried that version yet, so you may have to monitor the dough during its room temperature fermentation to see how the dough progresses. I would expect the dough to double at some point during the period of fermentation. That would be the time to punch it down and let it rise again until it doubles again or stops rising and stabilizes. After the second expansion, you should not punch the dough down again. It should be handled gently at this point, as discussed in Reply 24 referenced above. If everything goes well, the total fermentation time should be within the 9 hour window you specified. If I were making the dough, I would use the poppy seed method to monitor the volume expansion of the dough. That would tell us what we might reasonably expect next time the recipe is used, as well as tell us whether the recipe will need adjustment next time to keep everything within the 9 hour window. The amount of IDY specified in the above table, 0.14 teaspoon, is a bit more than 1/8 teaspoon. For everything but the flour and water, I would use the volume measurements specified.
To prepare the dough, you should generally follow the instructions given in Reply 24 referenced above, but make changes to reflect the fact that you will be hand kneading the dough instead of using a stand mixer. For instructions on hand kneading the dough, I suggest that you follow the instructions that I gave for hand kneading for the recipe (the Peter Reinhart American style dough recipe) at Reply 44 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg63672.html#msg63672
. Since that recipe calls for using milk, you should ignore the part of the instructions directed to the milk. I would add the IDY to either the flour or to the water. I don't think that really matters. Also, for the temperature you indicated for your kitchen this time of year, I suggest that you use a water temperature of about 105 degrees F (about 41 degrees C). Ideally, we would be looking for a finished dough temperature of around 80 degrees F (around 27 degrees C)
Since you only have the 12" perforated pan, I would use that pan to bake the pizza, using the oven temperature and rack positioning described in the abovereferenced posts. You may need to monitor the bake time and the crust color development during baking in your particular oven so that both the top and bottom crusts have the desired color when the pizza is done baking.
If I neglected to cover any material point, or if you have any questions before proceeding, feel free to let me know.