Pete, this is my first "real" post. I have spent so much time reading so many great suggestions here...I thought I would try making my first two pizzas using your exact formula in post #1, right down to weighing all the ingredients, KASL, starting water temp at about 110F so it ended up at 82F after put in oiled bowl and refrigerated. I even ordered the two types of tomato sauces to make this blend: http://www.escalon.net/recipes/Pizza_Sauces/classic-pizza-sauce-1
which tastes glorious. Also ordered 5 lbs of Grande East Coast Mozzarella. As far as I knew, I was good to go.
After a day in the frig, I began the process, and was able to slap & sag the dough out to a 16" size...but I decided to put it on one of the $6 aluminum screens, and of course forgot to coat it with oil before putting in 550F oven with stone. So, although that one cooked well and tasted great, it was a mess trying to scrape it off the screen.
Attempt #2 last night I coated my working table with cornmeal, to stretch it with the back of my hands--again a pretty decent result. Having learned my lesson with the &%$#% screen, I decided this time to lay the dough on my 16" wide aluminum peel, because my wood peel is only 12 inches wide. I also liberally dusted it with cornmeal. Didn't check to see if it slid. Added sauce and cheese, again paying no attention to see if it slid on the peel. It looked glorious..now just slide this baby onto the oven stone...or so I thought.
That dough was practically glued onto that paddle. The only way I could get it loose was to scrape with a spatula, fold over, force it over onto the stone, and try to unfold it with the spatula. Sauce and cheese leaked and baked onto the 16" stone, and my wife and I tried to pretend it turned out somewhat OK. I was flying around trying to get this mess onto the stone like a monkey getting an alien butt probe! I was crushed at the result, not to mention numerous burns screwing around inside of the 550F oven which probably dropped to 300F by the time I shoveled what was left onto the stone.
I think I'm going to have to make my next attempt putting the dough on parchment (? oiled ?) and building toppings. I also ordered a 17" wide wood peel.
I love your dough recipe, but so far it has made a grown man cry. I don't want to give up though.
I wonder how much of the Grande cheese flavor is lost from my Foodsaver vacuum sealing in 1/2 gallon Ball widemouth jars & freezing--5 lbs is just to much to use up quickly enough kept in frig.