Johnny,

We have quite a few JerryMac fans. Can you attach some numbers to the percents if you have them, along with the sizes of the pizzas you made (and correponding dough ball weights)?

Peter,

Indeed there are quite a few JerryMac fans - myself included. As requested, the #´s:

850 grams of 12% protein flour

150 grams of semola rimacinata di grano duro

670 grams of cool tap water

20 grams of sugar

18 grams of non iodized salt (fine)

10 grams of soybean oil

5 grams of fresh compressed yeast

My JerryMac inspired workflow:

Whisk the yeast into all of the water - sift all of the semola rimacinata into the water, along with 520 grams of the flour (totalling 670 grams of the combined flour mixture). Whisk the ingredients together well to form the poolish, loosely cover and set aside for approx 4-6 hours. Next, incorporate the remaining dry ingredientes (sugar, flour, salt), mix then knead until a shaggy mass is achieved. A couple of stretch and folds later, add the oil, then knead another 2 minutes or so. Scale and ball. Allowing for approximately 2.5-3% bowl residue, you'll be able to make five 340 gram doughballs (for 13" pies). This is my preferred size - a matter of balance and taste.

Note that yeast is added solely in the beginning when making the poolish, and the addition of remilled semolina flour and oil. I baked my pies on a 300 degrees celsius preheated soapstone, with both bottom and top heating elements on for the entire bake (roughly 6 minutes).