Ok, so this thread is exactly where I want to be this morning. Can someone help me out with the math, if you don't mind. A long time ago, I concludeded based on Craig's chart, that the percentage of IDY for a 4 hour ferment, or an overnight ferment, was equal to slightly over 1/4 tsp. for 9.5 ounces of All Trumps.
If I use 1/2 tsp. for 9.5 ounces, what percentage am I using?
Here's what I've observed. With 1/4 tsp. and about 3 to 4 hours, my dough ball does not double, but it does handle really well. It doesn't taste underdeveloped, but it does stretch pretty thin. Longer than 4 hours, I can't say that it doubles, but it does get difficult to work with and has lots of air bubbles.
So last night, I used 1/2 tsp. My experience was the same as other times I used that amount. I was expecting it to be overblown by 4 hours. Instead, the dough ball was doubled in size, and it was beautiful to work with. I would say it was definitely much closer to what I observe from my local NY pizzeria, if not spot on. The finished crust was still fairly thin, but I would describe it as meatier, with a better rim.
I'm trying to wrap my brain around my observations. How a dough ball with 1/4 tsp. IDY can go from decent at 4 hours to turning into garbage beyond that, and a dough ball with 1/2 tsp. IDY can also go 4 hours and be beautiful to work with. I was thinking less yeast, more time or more yeast, less time equals the same dough ball just with a variation in flavor.
Knowing what percentage of yeast I used will be a start.
Thanks!