I'm glad you like my formulation. I do wonder what effect the flour substitution had on the apparent hydration (as opposed to the actual percentage) because if you'll look at my Harvest King recipe, I used around 65 percent to get the same dough-handling properties that I get with around 60 for the All Trumps. (I still don't get that by the way!) I will tell you that the water I use is from the tap and warm. I haven't measured the temp, but I'm saying above room temp though not 100 degrees like you would use to activate ADY. Then I do get a pretty good counter rise before balling and refrigerating. Sounds a bit different than your procedure, but your way seems to have worked out quite well and may even extend refrigerator life to allow for more flavor development. Even with my warmer H2O, I've made it to nine days. I wonder how far you could have gone!
Sometimes I will try another member's dough recipe based on a beautiful photo made with a quality camera only to be disappointed by the results. But, that was not the case when I tried your recipe. The finished crust was very nicely balanced in terms of color, texture, chewiness, crispiness and softness and--because of the long fermentation time--flavor and aroma. I had a couple of reheated leftover slices for lunch today, along with a glass (well, maybe two) of the same wine (sauvignon blanc
) I used to make the sauce for the clam/bacon pizza, and the crust maintained the same characteristics as the original. That is an important factor for me since I almost never eat an entire pizza at one sitting and I would prefer that the reheated slices be as good as the original slices. Part of the explanation is that the hydration of the dough is not excessive. As a result, the crust does not become soft, wet and floppy upon reheating, as I have found to be quite common when making pizzas from doughs with very high hydration (e.g., 70% or more).
The issue of hydration of different flours can be quite tricky. There are many factors (flour age, storage conditions, protein quality, humidity, etc.) that govern the hydration of flours but the method of preparing the dough can also be a factor. For example, I recently made a dough in which the instructions called for throwing everything into the mixer bowl of a stand mixer and mixing at a given speed. When I did that, the mixer tried to walk off of the counter. I knew that the hydration wasn't the reason because I had used the same hydration many times before. My practice is to add the flour gradually to the mixer bowl, which rarely taxes my stand mixer.
Using vital wheat gluten, semolina and other such ingredients along with a basic flour can also affect the hydration. Sometimes when using these ingredients, I find it necessary to adjust the hydration of the dough because those ingredients have somewhat different absorption characteristics than ordinary white flour. A simple way to deal with this is to just increase the hydration of the dough formulation up front by about 1%. That will usually be sufficient.
As I noted, I scaled your recipe down to a single dough ball. That small amount of dough will ferment differently than a large bulk amount of dough that is to be divided and scaled at some point into several dough balls. Water temperature will also affect the extent and rate of fermentation. If the water used is cold, for example, right out of the refrigerator, and the amount of yeast is also on the low side, it should be possible to get a window of usability that is quite long. The finished dough temperature may be lower than what is usually recommended but the dough will still work but not really be ready to use for a few or several days because of insufficient fermentation. I think I could have gotten at least a few more days out of the dough I made, maybe even a total of two weeks. It all comes down to using small amounts of yeast and achieving low dough temperatures during fermentation. Once someone masters these simple principles, you are in control, not the dough.