I have gone back to the drawing board in trying to formulate a starting point for a clone Mackís or Mack and Manco pizza.
I have thought about the longer ferment and what I might try to possibly get better results. I looked though the New KitchenAid Dough Making Method starting at Reply #1 http://www.pizzamaking.com/forum/index.php/topic,3985.0.html
I am going to keep my current formula, but go about making the dough in a different way for the first test.
I am striving for a final dough temperature of around 65 degrees F. I plan on just mixing the water and flour and then incorporating the IDY, salt, and then finally the oil later in the mix. Since scott r thought this dough might be a longer mix time, it got me thinking about how to go about the mix and then the longer ferment. The reasoning behind this is, if I am trying to stimulate what Mackís might be doing to get a longer ferment, this might be something they are doing, in the heat and humidity of Wildwood or one of Mack's or Mack & Manco pizza businesses.
I donít want to try sugar at this point in the experiment.
I might need to go back to the drawing board many times.
Flour (100%): 1559.77 g | 55.02 oz | 3.44 lbs
Water (60%): 935.86 g | 33.01 oz | 2.06 lbs
IDY (0.20%): 3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%): 27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%): 38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball: 513.01 g | 18.1 oz | 1.13 lbs