Here’s a dough formula that should work for you, and you can bench mark from it to determine what changes might be needed to give you the exact characteristics you’re looking for.
Flour: 12 to 12.5% protein content (this would be considered a strong bread flour)
Salt: 1.75%
Olive oil or a blended oil: 3%
Instant Dry Yeast: 0.375%
Water: 56% (65F)
Procedure:
Put water in mixing bowl, add the flour, yeast and salt, then mix for 2-minutes at low speed. Add the oil and mix for 1-minute at low speed. Finish mixing at low or medium speed to achieve a smooth, satiny dough appearance. Check the finished dough temperature. You want to have something in the 80 to 85F range.
Immediately scale, ball, and box the dough, wipe the tops of the dough balls with salad oil and cross stqack in the cooler. Allow the boxes to remain cross stacked for 2-hours, then down stack and nest the boxes. The dough will be ready to use in 18-hours, but dough can be left in the cooler for up to 72-hours (best in the 24 to 48-hour range). Remove about a three hour supply of dough from the cooler 2-hours before you will need the have the first dough skins ready. Allow the dough to remain in the covered boxes to temper at room temperature for 2-hours, then begin opening the balls into skins as needed. The dough balls will remain good to use for 3-hours after you begin opening the first dough balls. Be sure to keep them covered to prevent drying. Dough weights will need to be determined to give you the finished thickness that you are looking for, but for starters, I’d go with 13-ounces for a 12-inch size crust. For baking, you can go with an air impingement oven using the Hearth Bake Disks from Lloyd pans <
www.lloydpans.com> or you might want to bake right on the deck with either a deck or stone hearth oven.
I hope this helps get you started.
Tom Lehmann/The Dough Doctor