I decided to be "crazy" and add 1 tsp of sugar to the 62% hydration Lehmann recipe that I normally follow. I wanted to do this just to see if adding merely 1 tsp would do anything to the crust.
Flour (100%): 348.49 g | 12.29 oz | 0.77 lbs
Water (62%): 216.07 g | 7.62 oz | 0.48 lbs
IDY (0.45%): 1.57 g | 0.06 oz | 0 lbs | 0.52 tsp | 0.17 tbsp
Salt (1.75%): 6.1 g | 0.22 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Oil (1%): 3.48 g | 0.12 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Total (165.2%): 575.71 g | 20.31 oz | 1.27 lbs | TF = 0.101
+ 1tsp of sugar [ sorry too lazy to redo the calculation incorporating the sugar!]
I used king author bread flour, a 50/50 mix of sorrento whole mozz cheese and food lion generic store mozz cheese. I added Boars Head pepperonis as well as Canadian bacon. It was really nice. I baked at 550 for 5 min and then put the broiler on for about 5 min on my stone.
Now 1 tsp of sugar probably was barely noticeable and this could totally be in my head, but I thought the crust had a bit more crunch to it. The overall color didn't appear too dark but I noticed that the bottom of the slice reminded me slightly of the papa johns/lehmann hybrid that I tried last week on my pizza stone.
Overall it was great and I'll try it again!
I'm most happy with my ability to get the pizza larger. This is a 15 inch pie recipe (i believe) and finally I can get the dough to the exact size of my stone! This is great news which means BIGGER pizzas!!