This thread is going dormant! A whole week fermentation? Must be a killer pie coming up on the next update
It seems you're working to get a Marcello's crust and ending with Totonno's looking pies...sounds like a winning breed.
Mike, these are fine looking pies. I've been making Neapolitan pizzas for the past month and couldn't appreciate the beauty of an NY until lately as I've been testing to come up with a good recipe for my 18 inch NY.
In one previous test, I made a dough with 60% Hydration that ended resistant to stretching. So I went ahead and used a rolling pin. To my surprise, considering I don't like using a rolling pin...the pizza turned out great. I believe what happened is because with using the rolling pin, all the air bubbles got pushed out of the dough resulting in a evenly flattened dense crust. Looking very much like the following Totonno's pictures:http://www.flickr.com/photos/juliewilsonworld/3337691950/sizes/l/http://www.flickr.com/photos/brandonz/2806564569/sizes/l/http://www.flickr.com/photos/orangejuicy/460519186/
When I compare it to a previous dough with 65% hydration, this 60% had a better crust to my personal preference. While I always thought a lower hydration dough would be more leathery, chewy and dry, the 60% dough seemed like the softer pizza. The higher hydration dough, while hand stretched, was a little on the crackery side while the lower hydration, rolling pin stretched had nice soft crunch which I liked. Both were baked at 800 F. Does it make sense? It made me wonder if that is what's being done at Totonno's?
From the link you provided http://lizjohnson.lohudblogs.com/2009/03/16/before-the-fire-last-day-at-pizza-legend-totonnos/
, it seems like the dough is not showing any signs of bubbling which I think produces a dense crust with minimal oven spring. Do they use less yeast? Is the dough closer to being under or over fermented so that the bubbles don't exist?
It's been always said that a high hydration dough is suitable for high-temp ovens. Has anyone experienced with low hydration 60%, 58% or lower and bake at high temp.?
And, here is a video that could give you more info:
From the way the dough is stretching, it seemed dry to me. It really doesn't look like a high hydration dough that you would expect to be used in a coal oven pizzeria.
To me, the question remains: How to create an extensible, dense 60% hydration dough? Without cheating with the rolling-pin of course