Hey Tom and others,
I was wondering if you could give me a few pointers here. I currently make a dough based on an America's Test Kitchen recipe. Sorry - I don't have baker's percentages. I was using this dough way before I even knew what those were. I'll measure it out one of these days though. It's as follows:
4 cups bread flour
1 tbsp Sugar
1 tsp IDY
14 oz Cold Water
2 tbsp Pure Olive Oil
2 tsp salt
I do at least a 24 cold ferment and then it come up to room temperature in the bowl. Then I divide into two dough balls and let them sit in my proofing box. The dough is a nice chewy rich crust that has a nice crumb too and the rise is wonderful.
Here's my question. I also make a double decker pizza. Not many have heard of it but it's pretty much commonplace in Northern Illinois (Bill's Pizza Pub supposedly created it). My issue is that for this double decker type pizza, the above dough rises way too much. I parbake the top layer of crust and then put down the other dough, sauce and cheese it, put on the par baked. I've heard about using a reducing agent or something like that but wanted to check with you all before I go and possibly mess up a perfectly good batch of dough.
Any ideas? If you need the percentages, I can put together a batch today and get back to you.