As promised here is the formulation I used to achieve this particular dough, I have tried many combinations, The problem with trying to get a good dough at high elevation is trying to get a dough that will get done and not be soggy, as with most things at high elevations and baking in general "Time cooks and Temperature browns" Peter kinda reminded me of this this morning when he said that with the amount of dough I was using at 26 oz for a 16"pizza, that I would need to slow down my cook time. I ended up with this at 5,000 ft elevation:
Oven: Impinger ll gas 40,000 btu conveyor
Temp: 490 deg Time: 7:35
Dough Formula adjusted : "Big Dave" Ostrander "Old Faithful" formulation
Baker's Percent (g.) (oz.) (lb.)
Flour 100.00% 11241.53 396.95 24.81
Water 52.00% 5845.60 206.19 12.89
Sugar 1.20% 134.90 4.76 0.30
Oil 3.00% 337.25 11.90 0.74
Reg. salt 1.00% 112.42 3.97 0.25
IDY 0.150% 16.86 0.59 0.04
157.350 17688.55 623.93 39.00
Weights: 26 oz for a 16", 15 oz for a 12", and 7 oz for a 8"
I think one of the key factors here is the water, I tried it with 53, 54, 55, 56, 57, 58, 59, percent with not much luck. At high elevation here in Donnelly Idaho, with alot of moisture in the air up here. 52% water even seems a little wet, but it worked. I will continue to tweak it just a little but currently afraid to venture too far from where it is at, I think this should give anyone at this elevation or a little higher a decent starting point. The other factor that is still bugging me is that the dough atleast triples in size in about 48 hours, I may continue to cut back the yeast until I find the sweet spot, High elevations don't require much yeast because the air is so thin to start with, so things rise fast up here. I am in no way an expert on this but I know it also affects even baking muffins in my convection oven. The facts are facts.
I had a chance to let customers eat some pies tonight, I asked them to let me know what they thought and to be completely honest with me even if they didn't like it. I ended up with 2 comments back, both were positive and 1 said that it was the best pizza him and his wife have ever eaten. I told myself not to change a thing, my employees were smiling at that, as they have seen me wasting alot of dough and countless hours to get this far, lol.