As you'll see by my post count, I am a new poster to these forums, though I've been thoroughly enjoying lurking over the past couple of months. What a truly wonderful resource these forums are for the pizza making fanatic!
I am looking for some suggestions for a good recipe. Here are the characteristics I'm after:
(1) Medium-thickness, crunchy outer crust with good chewiness in the middle. I'm planning to use KA high-gluten flour or something similar, unless this seems like a bad choice in view of all of my desired characteristics.
(2) 12-48 hour cold rise performance. I'd like to ideally use this dough after 24 hours of refrigeration, but it would be nice if it were usable after 12 or 36-48 hours, if the need arose. I guess I need something that won't blow up to a balloon if I don't use it right away, but that will hopefully still work well if I can't give it a full 24 hour cold storage rise.
(3) Simplicity. Basically, the fewer ingredients the better. I'd definitely like to avoid any solid fats or any liquids besides oil and/or water. Not sure if sugar would be good to avoid, given my desired characteristics above.
(4) Suitable for easy hand-tossing. I guess I'm saying I want something that's fairly pliable and won't break easily when hand tossing. Hopefully using high-gluten flour will get me there, but I thought I'd add it in case not.
In case it matters, I'm hoping this recipe will eventually be used in a restaurant environment, so it will be scaled up. It will also would be cooked in a 450-500 degree commercial pizza oven on professional pizza stones.
Thanks so much for any advice. I apologize if the answer is right in front of me, and I've been looking quite studiously at all of the recipes posted here, but I'm afraid I don't have experience at a lot of the restaurants whose recipes are being cloned so I'm not sure what a particular recipe is intended to be like.