That great to hear you have a "goto" recipe depending on what day of the week you want to make pizza. I haven't achieved that. I have been using about .024 IDY and about 60% hydration. I have been experimenting with the water temperature, though the summer and now that the weather is cooler so I can get a consistent finished dough temperature.
I really like to hear about other peoples dough making experiences, so you are not rambling to me. The more I can read and hear what other people have tried are all a help to me. I could also talk about pizza forever.
Do you mind telling what your experiment was?
Thanks for your advise.
It's good to hear you did experiments about not adding sugar in a Lehmann dough. I will read though your thread about your experiments and not using sugar for a longer fermentation.
I don't know how this would work out in my setting, but am willing to try. Like you said the procedures have to be followed very carefully.
I will try my dough I left in the deli case next week and see if it is still useable.
I will then try to incorporate some of your methods for making the dough. I will only use trial batches for awhile.
I really liked the taste of this crust from the poor dough that was left in the deli case.
Thank you for your help.