OK, this has been such a crazy mystery to me even since thinking I got it right years ago. I want to thank the occasional detractor because those folks got me to look at this again. Thanks to Peter for his great work always and specifically an experiment he did years ago regarding rich (high oil content) dough and yeast fermentation. The oil really prevents the yeast from doing what we are accustomed to seeing in dough with lower oil volumes. This formulation is not for the squeamish, it's got crazy high numbers in both oil and yeast, as the flavor is both rich and yeasty.
First, going to the Home Run Inn website and seeing the "splash" video on homepage I noticed a few distinct characteristics...stiff dough, contrasting colors (from water vs. oil), and ease to shape rim. That guy was working with pie crust, is all that I thought. So back to the drawing board and this is what I came up with...
AP Flour 100%
Corn Oil 29
IDY 3.5 (not a typo)
TF = .1385
9” pizza (as pictured) is 250g dough ball
Combining ingredients you're going to want to whisk everything together before adding flour. If not, unless you're kneading by hand, you're going to end up with inconsistent segments of dough no matter how long you mix in your Kitchen Aid. Also, this will not come together like a traditional dough ball. Remember the oil is your shortening and it's called shortening because it shortens gluten matrices. It just doesn't come together and it will barely stretch without tearing. I do use the dough hook on this for 5 or 6 minutes before removing and, by hand, shaping and squeezing into ball to rise. This will be a scrappy.
Let it rise...ummm...as long as you like, this isn't going to double. The oil has that impact. After 3 hours I punched it down and sectioned the dough balls and placed 3 in the fridge and made one pie. It smells really good at this point, though. You'll get that beer scent that we love.
Rolling out the dough you will want to over roll by an inch with some bench flour. Move to your disk that you'll bake this on and pinch back that over roll to form the rim.
Cooking...I'm playing games with my oven here. My electric oven has an exposed element, so I'm cooking on the second rack up. Preheat to 425° then when the pizza goes in I push it to 475° to get the element on for the bottom to get cookin’. Once it hits 475° I back it off to 450° to complete the bake.
Sauce is just crushed tomatoes that I use a hand mixer to puree, add salt, pepper and oregano. That's all HRI uses.
I did use some Italian seasoning on top of the pizza once out of the oven.
Questions? Just ask.