Gtsum2, could you post your current recipe?
As previously discussed, you're going to see a dramatic improvement with less kneading. For a cold fermented, mid 60s hydration, bromated (Sam's club) dough, I'd say 3 minutes of kneading max.
In another thread you mentioned having a bit of a hard time with stretching the skin. Here's a video of Terry Deane that might help:
Lastly, it's always a bit of a challenge with eggs, but a higher dome temp would help.
Yesterday I made up some dough wit the kithen aid mixer (I had been doing with bread machine on pizza setting and it was way over kneaded I think). I used this basically from an old Pete post:
Lehmann recipe for one 16-inch pizza
Flour (100%), King Arthur high-gluten, 12.65 oz. (2 3/4 plus 3 T.) I used 2 3/4 cup Sams HG Flour
Water (63%), 7.95 oz., (1 c.)
Salt (1.75%), 0.20 oz., (a bit over 1 t.) - I used 1t
Oil (1%), 0.13 oz., (a bit over 3/4 t.) - I used 1t
IDY (0.25%), 0.03 oz., (about 1/3 t.) - I used 1/2t
Total dough ball weight: 21.10 oz.
Thickness factor (TF) = 0.105
I do not have a scale, so I am using cups, and tsp measurements etc. I think I made a few mistakes in the process, but I put water in mixing bowl and dissolved the salt. I then added my flour, salt and IDY (I used 1/2 tsp). I mixed it on speed 1 (out of 10) for about 2 minutes. Once the dough ball began to form, I added the oil (EVO)..and continued mixing (with KA dough hook) for another 2 minutes. I stopped it and let it sit for about 5 minutes, and then mixed it for another 2-3 minutes on speed 2. Dough temp was 74. I put in plastic bag and into the fridge (mine is set at 37 degrees). Took it out this morning and let sit on counter for 2 hours - dough temp was 71 when I worked with it. This was going to be a 16 inch pie and low and behold my peel is not big enough, nor is my stone (15 inch), so I know I need to go down to a 14 inch pie. The dough was very easy to stretch and toss - I did not roll it this time
. sauced it and added shredded mozz and pepperoni and shrooms. Onto the LBE with a stone temp of 650 and dome temp of 750 - it cooked in about 4 minutes, but the pie was too big for the stone and I had some of it hanging off (and got burnt). Overall, the dough was really easy to work, stretch and toss....almost too easy? I had better oven spring then before, but the crust was not as crisp as before - my pies before (basically same recipe but using the bread machine to mix it) produced a nice crunchy rim and crust and was soft and chewey inside (which is what I like). Bottom was a little too charred (I am still tweaking the LBE..the bigger top pan should help I think) It could be the pie was just too big and I had too much dough?? Maybe I need to knead/mix it longer? The dough I used today only sat in the fridge for about 12 hours, then a 2 hour room temp rise. I have another doughball in the fridge and am going to cook him tomorrow (which would be a 36 hour cold ferment). I also think I should have my flour and salt and IDY already mixed in another bowl and then gradually add to the water in the mixing bowl??? I just dumped it in for some reason
I also know I need to get a new top pan for the LBE - mine is way too small (I am ordering a 18 inch pizza pan to bolt in the top..right now I have a 12 inch up there). Thanks for the help!