Trying for consistency lower TF

[WadeG]

Hello all,
I started my pizza making journey about a year ago after see an episode of America's Test Kitchen, bulk measurements (cup, teaspoon etc.)  problems with consistency, launching and taste.  I started researching and found this forum read many posts and started incorporating the recommendations. Gathered up the requisite tools, digital scale, stone, thermometer and started to experiment.  Tried from 60% to 80% hydration, no oil, no sugar made the mistake of changing more than one variable at a time so it was hard to tell what the effects of the changes were.  The stress from launching was always present, tried rice flour, "00", and cornmeal which I had the most success with.  I tried the parchment paper and the stress is gone.  I may invest in a wooden peel but since I am not in a production kitchen PP is not a huge cost factor and I can take my time to load the skin without worry.  I have settled on the following percentages.  I started at .111 TF and have worked my way down to .09 TF. This dough opened very easily hand stretching maybe due to the thickness I would like to try the .08 range.  In the pictures below CF was only around 14 hours, out on the counter at RT for 1.5 before opening.  Next batch I will get back to 24 - 48 hours CF  and try to get a little more flavor to the dough. There is a slice place close to home and there pies are a lot thinner than what I am seeing at .09 am I correct NY slice is in the .08 or less range.  Thanks for looking and any feedback.

Wade
                                                 Grams
 Flour 100%                                170.7   Caputo "00" Chefs Flour
Water (65%)                                111.0
Instant Dry Yeast (1%)                   1.7
Morton's Kosher Salt (2%)                   3.4
Olive Oil (1%)                                   1.7
Total (169%, TF=0.09)                  288.6
Single Ball (1 balls total)                  288.6

[The Dough Doctor]

A dough loading of 0.088 ounces per square inch is about average for a N.Y. style pizza so your 0.09 target is pretty close but your IDY level of 1% is much higher than what is normally used, in fact it's about 3X higher than normal which might be giving you a thicker than normal finished crust. My suggestion would be to drop the IDY down to 0.375% and see if the finished crust thickness is more to your liking.
Tom Lehmann/The Dough Doctor

[WadeG]

Thanks Tom,

Just mixed enough for two 12" pies.  Changed to .375% IDY and .088 TF.  84 degree finished dough temp and in the fridge uncovered in 10 minutes. Plan on baking Saturday.

Thanks Wade

                                          Grams
Flour 100%                        335.15   
Water (65%)                        217.84
Instant Dry Yeast (0.38%)            1.26
Morton's Kosher Salt (2%)            6.70
Olive Oil (1%)                            3.35
Total (168.38%, TF=0.088       564.30
Single Ball (2 balls total)        282.15

[The Dough Doctor]

You should lightly oil the dough ball and leave it uncovered for at least 2-hours, then cover it for the duration of the cold fermentation time.
Tom Lehmann/The Dough Doctor

[WadeG]

Thanks  Tom

Recap:
84F finished dough temp
Oiled and in the refrigerator uncovered within 10 minutes
2 hour cool down prior to sealing
around 40 hours CF home refrigerator
2 hours RT prior to opening
550F on a stone

Dough opened very easily hand stretching, I think I will stay with .088 TF, taste was improved with the longer CF, may have left the Pepperoni in a little to long.  I will stay with these percentages for a few more batches just to verify consistency, overall pleased with these pies.   
One Veggie pizza for my wife and one pepperoni/mushroom and onion for me.


                                              Grams
Flour 100%                              335.15   
Water (65%)                            217.84
Instant Dry Yeast (0.38%)            1.26
Morton's Kosher Salt (2%)            6.70
Olive Oil (1%)                              3.35
Total (168.38%, TF=0.088         564.30
Single Ball (2 balls total)            282.15
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[The Dough Doctor]

Your pizzas look GREAT! 
Tom Lehmann/The Dough Doctor

[Pete-zza]

Your pizzas look GREAT! 
Tom Lehmann/The Dough Doctor

For your information, I saw a similar dough recipe (but no oil and a bit of sugar) that was used to make a pizza that was baked in a different type of oven (a gas grill), at a higher bake temperature, and a bake time of about four minutes:

https://www.pizzamaking.com/forum/index.php?topic=59523.msg610862#msg610862

You will note the darker crust coloration, even when using the Caputo flour.

Peter

[WadeG]

Thanks Pete, I have a small portable gas grill and a 12 inch stone, temp gauge reads over 500 when I preheat/clean the grate. I should be able to scale down to 10 inches using one of the calculators.  We spend the summer chasing Bluegrass festivals and the grill is what we use camping. I now have another option to add to the meal rotation.

Wade