Well, I made some cheese pizzas last night and was very please with the dough this time around. Here's the recipe...
Flour (100%): 422.64 g | 14.91 oz | 0.93 lbs
Water (63%): 266.26 g | 9.39 oz | 0.59 lbs
IDY (.4%): 1.69 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Salt (2%): 8.45 g | 0.3 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Oil (1%): 4.23 g | 0.15 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Sugar (.5%): 2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.9%): 705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
Single Ball: 352.69 g | 12.44 oz | 0.78 lbs
I used 90 degree water to make the dough and added the IDY straight to the flour this time. The dough temp when I finished kneading was 76 degrees. The dough went into the fridge for about 16 hours. Now for the gross part, I used my bathroom as a "proofbox." I have a small 1/2 bath that I opened up the heat vent all the way and shut the door, the ambient temp was about 76 degrees in there. Don't worry, the bathroom was not used while the dough was in there I let the dough rise for about two hours and it got up to 62 degrees. The dough stretch nicely and was pretty easy to work with.
I definitely got the rise and airiness that I was missing last week, best crust that I've made so far. I made cheese pizzas that I'll throw in the ring for the monthly challenge. I roasted a head of garlic and mixed that with olive oil for the "sauce." I topped that with shredded asiago, fresh mozzarella, and goat cheese. I finished it with some EVOO, salt and pep, fresh thyme, freshly grated nutmeg, and some freshly grated parmesan after it came out. Pretty frigging delicious IMO http://s624.photobucket.com/albums/tt326/jw31990101/Cheese%20Pizza/