I used this one as this was the one that you tested, and said was best, and you wished you had tried it sooner:
KABF/VWG Blend* (100%):
Olive Oil (5%):
Total (163.7%): 367.32 g | 12.96 oz | 0.81 lbs
202.03 g | 7.13 oz | 0.45 lbs
0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
7.35 g | 0.26 oz | 0.02 lbs | 1.32 tsp | 0.44 tbsp
18.37 g | 0.65 oz | 0.04 lbs | 4.08 tsp | 1.36 tbsp
5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp
601.3 g | 21.21 oz | 1.33 lbs | TF = N/A
* The KABF/VWG Blend comprises 356.71 grams (12.58 ounces) of King Arthur Bread flour and 10.61 grams (0.37 ounces )(.029744 x Flour) of Hodgson Mill vital wheat gluten (a bit more than 3 Ĺ t.), based on a total protein content of 14.2% and using the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
Note: Dough is for a single 18Ē inch pizza; the corresponding nominal thickness factor = 0.08252; bowl residue compensation = 1%
My fridge temp was 34 degrees. Do you think my issues were all due to fermenting? I am not that familiar with that term, but in the past when I worked in the business, the dough I was using normally rose enough to touch the sides of the tin all the way around, and at least an inch or so higher than the original ball. It was also normally really soft.
The main issue I had with this dough is that the crust did not really rise at all, and the texture was a little chewy.