First a big shout out to Pete-zza, Steve and all the members.
Through the years I have written few post but have been a devoted reader and student of the experience of others.
I could use the members help tweaking a dough for once a week use.
You see I have a small rural rental unit called “Amish Country Granary” and have built a small pizza shop inside the horse barn across from the ‘Tack Room’ and Saturday night is pizza night.
The Pizza and Stromboli are not meant for sale but are part of the experience. And I like pizza on Saturday nights

So why not make one or two extra for guest. Where only talking two or four pizza’s here. This is not a big time operation.
Anyway my basic recipe has been The Lehmann NY style.
I’m making a good pie now but would like to improve the mouth feel, dough refrigeration and freeze ability.
Flour 100%
Water 62%
IDY .23%
Salt kosher 1.25%
EVOO 1.0%
Sugar 2%
Method of mixing was designed by Pete-zza ‘s :
Water, sugar, salt, oil into bowl mix with paddle. Change out to dough hook – add flour mix two min/shaggy dough – rest autolysis 20 min – sprinkle on yeast mix at speed two 4 min – remove, ball , refrigerate.
The goal:12 to 15 ounce dough ball used to produce twelve inch (12’) pie and or Stromboli
This would be a refrigerated dough – with a best use window of 4 to 6 days.
I have designated refrigeration and can hold a steady temps 34 -38 degrees.
I would also like this dough capable of freezing for 7 to 14 days after refrigerated fermentation. ( I understand any dough designated for freezer may require the addition of extra IDY – I just don’t know how much extra IDY to add to basic recipe)
Standard Kitchen Aid mixer.
Baked in ‘Bakers Pride P22’ two stone pizza oven at temperatures in the range of 550F to 600F .
The final product would have an open crumb outer skin with a initial slight crunch yielding to softness when bitten into.
Cornicione height of 5/8 to 3/4 inch displaying medium 3/8’ to large 1/2’ open hole crumb.
Available Flours:
Montana, Hi Gluten – Spring wheat
https://www.graincraft.com/products/montana-hi-gluten/ Winona – Unbleached Bromated Patent Flour
http://michiganegg.com/products/flours-grains-cereals/1fw8045/ Basic Toppings:
Pizza dressed with – 4 ounce sauce, 18 to 20 pepperoni slices, 3 to 4 sliced mushrooms, 5 ½ ounce grated cheese.
Thanks for taking the time to read this posting. And thanks in advance for you future input and suggestions.
Kind regards: john AKA Buck47