even Peter missed it reply #41 ? I knew it and could not talk myself into 28G but I would say close to 15G of IDY
I checked some of my paperwork right after that and realized it should be .1 - .5% max I knew this but was focusing on the oveltine. DOY I did not want to waste 2000 grams of all trumps so I pressed on. WELL... For some strange reason after mixing in the bosch for 7 minutes looked good Right tinto fridge into 2- 6 qt containers 1 went off like a baloon doubling in 1 hr? punched it down 2X the other doubled plus a bit in about 10 hrs? cant explain but I kept the 2 seperate in my doughmate containers. Let them warm up to room temp for about 4 hrs and cranked up the Wolf oven for 1 1/2 hrs.
oven temp set at 550 and stone reached 650 as shown below
Dough was very expanded sonft and airy Gee wonder why
but did not seem to blow out til about 5-6 hrs room temp.
Pizza came out fine with the special sauce I made up w/ 6 i the dough I punched down several times did loose some n ones of its spring but the high temp prevaild and made some good NY all trumps pies
Balls below are 300- 325 G ]you can see how they expanded. I ran out of cheese so used fresh mozz on several as well