1 ¼ c - Water (? degrees)
1 ¼ tsp - Sugar
1 ¼ tsp - Kosher Salt
2 T - Olive Oil
2 c - Bread Flour
1 c - All-purpose Flour
¼ tsp - Garlic Powder
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)

Variables changed:
This time I wanted to see if it was the water or the oil that changed the consistency of the baked crust. I only slightly raised the water content and brought the oil back up.

Mixed ingredients in order with bread machine, allowed to rise for 60 minutes. Dough was sticky and somewhat wet, though not like before. Still would be hard to work a large batch. Balled (somewhat – couldn’t tuck it, it was sticky), oiled and bagged. Placed in fridge to retard for __ hours.

Dough was very large, filled the bag, deflated when handled, smelled a bit fermented. Somewhat sticky, so I spread it using corn meal. Allowing it to come to room temperature for 5-10 minutes seemed to help it spread. Once stretched, it stayed.

Made buffalo chicken pizza just like yesterday. Used chicken that was grilled the day before and kept refrigerated. I used slightly less hot sauce in the pizza sauce. Baked for 10 minutes at 500 degrees. Forgot to oil the crust, but it still browned nicely.

Crust cooked to a nice airy crust with a hard bottom (I think the pizza stone is doing this). Lots of 2 inch bubbles. Crust had no taste of fermentation. Nice outer crispness with soft inner crumb. Very good pie. Not sure, but I think the oil and the high rise made the crust “lean”.

I froze half the pie (after coming to room temp) for 3 days and reheated the leftovers on 4/5/04. Baked at 350 degrees on a stone to reheat for about 20 minutes. Tasted ok, but crust became quite hard.

Next I want to see if the type of oil will change the lightness of the baked crust (Hank said they used vegetable oil at pizza outlet), try wet yeast, and what effect hi-gluten pizza four will have on the recipe. Still would like to nail pizza outlet crust and also find a thick, light, fluffy dough.