Alibi Pizza in Troy Michigan

[tberichon]

Has anyone tried to reverse the Alibi pizza dough. I have have friends that say the crust is most unusual and different flavor and texture, quite airy and pillowy???

[scott r]

It looks to be a cold fermented dough, and one thats fairly high in hydration for this style.  It could be in the high 60's for hydration. 

[tberichon]

I finally tried the Alibi pizza and overall it was very tasty. The dough was soft and very sweet.
Assuming there is a fair amount of sugar in the dough, probably in the 4-6% range.
I tried to duplicate with the following bakers % with KA All purpose flour

60% hydration
1 % Rapid Rise Yeast
1.5% salt
4% sugar
3% oil

The sweetness was close but the crust was still crunchy and not soft.
Should i increase the oil?

[Bastardos]

I would bump hydration up to 70% and test again. See how it changes. We have had luck around 67% hydration. Also how long are you kneading/mixing?