I think the formula is a good one (I got a good result using one that was very similar). If you can remember what you did with respect to the mixing/stretching protocol and rise time, it should be reproducible. I think an important part of making these is identifying the point in the rise beyond which the dough is in danger of overfermenting/dying.
If you ever sell them commercially, maybe we could all lobby Pizzablogger to feature your stand on the Slice blog
I will try to explain to you and anyone that is interested what I did to try and make the pizza I did. When looking at the pictures I posted on Reply 275 at http://www.pizzamaking.com/forum/index.php/topic,9946.msg124388.html#msg124388
it can be seen how the dough looked when it was finished being mixed in the first picture. In the second picture the dough is in a smaller plastic container. That dough was stretched and folded two times after 45 minute intervals. In the third picture the dough had already been cold fermented overnight. I had done a total of 6 stretch and folds the night before and had the dough out at room temperature for 3 Ĺ hrs., before placing it in the refrigerator. The next morning, I took the plastic container out of the refrigerator and did more stretch and folds, for a total of 4 more. That was over a period of 4 more hours. Then the dough had reached the top of the smaller container. I then the dough to market and left it in the deli case overnight. When I arrived at market in the morning, the dough was almost pushing off the lid, so I moved the dough to a larger container. I left the dough sit out at room temperatures at market, for about 7 hours. The dough became very gassy as can be seen in Reply 299 at http://www.pizzamaking.com/forum/index.php/topic,9989.msg124534.html#msg124534
That picture was taken about 2 Ĺ hrs. before baking the pizza. That is the first picture in that posted. The second picture is how the bottom of the dough looked right before the bake. As can be seen in all those pictures the dough did grow by a lot. I also think that it is critical to be able to tell when the dough is ready and not overproof it. I wasnít even sure I didnít overproof the dough, until I baked it. I did let the opened skin, proof more in the deep-dish steel pan for another about 1 Ĺ hrs., covered with linen towels. Then I lightly coated the skin with herb infused oil. The skin after proofing did seem dry, before brushing with oil. The dough didnít rise much while proofing.
The method I used to mix the dough was the method of mixing flour slowly into the water. I spent about 40 minutes slowly mixing the flour in and trying to form more gluten. The salt and oil werenít added until the end of the mix. When the dough was finished mixing, it looked very sticky. After the salt was added in I could see the gluten tighten up. I mixed on various speeds in my Kitchen Aid Professional HD mixer. At some times I even tried the highest speed to see what would happen. That is speed 10, but I didnít keep the mixer on speed 10 for too long. I used my hands that were wet with water to do the stretch and folds. The dough became very robust from doing the stretch and folds.
I donít know if these explanations can help anyone or not that want to make this kind of pizza. I donít even know if I can reproduce the same results the next time, but I probably will try again next week. There is no way of knowing if I was doing anything right or wrong in what methods I used to mix or what I did after the mix. I would have thought the dough was overproofed. I also wonder how I could tell if the dough became overproofed. I didnít do any punch downs of the dough after it really began to rise.
I would like to be able to sell this kind of pizza at market, but some way it would have to be tried over and over to see what the results are. In a home setting without being a professional with this type of pizza, there is too much watching of the dough and then not knowing how the final bake will be. Maybe this dough could be cold fermented for more days to make this kind of dough easier to make. If anyone has any ideas about anything I posted, let me know. My formula was very similar to yours, Jose. I also used sea salt in the formula. I used olive oil in the formula, too.
Picture of flour and yeast I used in the formula.