I have been baking NY- style pizza in a wfo for a couple months now.
I have always been following some recepies of this forum which almost all contain small amounts of oil, though i find these doughs often getting too soft to launch properly into the oven
My standart dough formulas would be about.
100% strong bread or high protein flour or a 50/50 mix.
60-65% of water.
0.1-0.25% idy depending on 48h or 72h cf + 4-6h rt in balls
1.5-2% malt syrup
I always cf in bulk - then ball the dough and let it warm up and rise at rt for about 4-6h.
My mixing routine is always by hand for about 15 min starting with ice water, 1-2 resting periods of 20 min and some strechfolding.
I think the problem could be the temperature, as we are always outsite at around 30°c, we're just building a proofer to keep the balls below 20° but yet again i wanna get things right even under bad circumstances.
My thoughts were to cut off the oil completly, reduce the water down to 59-60% and up the salt and the malt-syrup to 3% to maximise the dough strength and shorten the baking time as well. I want to achieve a very workable and stable dough for high outside temperatures.
The average baking time was around 7 Minutes at 300-310bottom heat and 370-380in the dome but I'd much prefer to be below 5 min with a nice crispy bottom that hods up well and a flavourfull crumb.
So long story short, how important is the oil for consistency and flavour? would you guys say its a key ingredient or can i work around it?
What would you change to make the dough more workable? longer fermentation with less yeast, so I'll expand the time window where the dough isnt over fermenting?
No oil? more salt?
I just felt like the oil makes my dough too soft at high outside temperatures!
I did make some dough today with 2 different bread flours.
will post results.
I also did the same formula with 1.5% eevo added last week but didnt get to bake it, so it fermented 7 days in bulk in a cooler 2nd fridge, I punched the bulk down today, balled the dough and put it into oiled plastic bags to sit another 3 days at 2°c....looking forward to see how they come out.
I dont want to bake a very classic NY- style pizza, but kind of like a neapolitan NY style mix....as good i can get it done in a wfo. Large, rather light, crispy bottom which can hold a good amount of toppings, nice browned crust...a pizza you would like to eat the next day cold basically.
some pics of the previous bakes are attached.