inconsistant dough

[ebrulet]

Hey, guys, so I have been somewhat new to the Detroit-style pizza; I have been making sourdough for years and just dove into this. I have made about 20 pizzas and have not seen consistency, which is annoying. I used the dough recipe from perfect pan pizza
510g king Arthur organic bread flour
13 grams kosher salt
14 grams sugar
170gram starter
411 grams water
28-gram olive oil

I am mixing it on medium, letting it rest for 5 min then remixing it.
I am then performing four sets of stretch and fold 30 min apart.
I then let it sit on the kitchen counter for 2-3 hours before going into the fridge for three days.


I take it out of the fridge for 3 hours on a baking day before panning the dough. I am using 454 grams of dough. I am finger stretching the dough four times 30 min apart in an oiled pan. (10x14 Lloyd pan) then letting it rest for 1 hour.

Honestly, my first two attempts were better than my later which is frustrating.
In those, I put down some brick cheese into the dough sauce, then more brick cheese mozzarella on the sides, and pepperoni on top. I made a random sauce recipe. It was ok. I am still on the hunt for the perfect spicy sauce recipe.
Pizza one images attached I cooked at 500 degrees 22 min.  I was happy. Now I'm not, lol.
I read the pizza czar, and he didn't like it. Now I ordered the pizza bible but looking for some dough help. Last night I tried par-baking to see if it would turn out better. Eh, it was ok but still not happy with it. I think maybe it's the sauce and dough combo. Anyways I'm slightly frustrated. 

[ebrulet]

so here is the new thought

68-75 % hydration (69%)

500 grams flour
340 grams water
14 grams Diastatic malt


Flour in first high protein flour
Malt in next  low speed mix
Next
Water
active dry yeast
wisk around

Mix 3-4 min

Now mix in pre ferment 20%
Pre ferment- bega (starter)
100 grams  put in different spots

Let mixer go a couple min

Then add

13 grams Sea salt –
2 min mix
28 grams Extra virgin olive oil
3-4 min mix

Bega – starter 64% hydration – low protein starter  King A
Flour
Water
yeast

25% yeast

Bulk ferment
5 hours on counter over night at 41 degrees
3 hours to proof

17 ounces dough in 10x14
Vegetable shortening  in bottom of pan

Triple rise
Dough rise pan rise spread rise
Final rise 3 hours after spread

17 ounces dough in 10x14
Vegetable shortening  in bottom of pan
Push on counter first
Put in pan
Push again 20 min later
Then let rise
Push out
Rise 1-2 hours


Aged white cheddar around edge prior to par bake 4 ouches

Par bake
-450-500 degrees
6-8 minutes little browning on top


After par
600 degress for another 10 min

[foreplease]

Do this exactly. Use a dark pan, preferably one made for DS. Your photo looks good to me, not sure what you want to change or improve. Consistency from one batch to another I take it.
https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690


It's post #115, not sure why my link does not go directly to it. It's famous on the forum for good reason.

[ebrulet]

I'm using a Lloyd's pan currently. Right now my dough doesn't seem to get enough rise. I was using only KA organic bread flower I'm going to try two different protein content flowers and see if that does any good for rise and flavor. I also saw someone use a starter and active dry yeast im curious why double up?