I wasn’t sure what to change in the dough formulation for a boardwalk style of pizza, but this is the formulation I tried today. Two batches of the dough were mixed. The dough balls were scaled to 1.24 lbs. There is only one photo after the dough balls are balled from one dough batch.
The 2 batches were mixed for 4 minutes in the Hobart mixer. The salt was mixed in first just with my hand and then the vegetable oil was added. The flour, sugar and IDY were then added and mixed for 4 minutes on speed one. It can be seen what the dough looked like in the mixer bowl after it was mixed. I thought I would take two photos of what the dough looked like when it was stretched right after the second dough batch was mixed, incase anyone is interested in seeing how the dough stretches. The dough on the right was just a small leftover piece of dough from the first batch that I put on top of the batch of the just mixed batch. I did that to show how gluten develops by itself in a short while. The timeframe was about 3/4 hr. after the first batch was mixed. The dough on the left side is the new dough that was just mixed. The dough that can be stretched much more is the little piece of leftover dough that was put into a plastic bag until the second batch of dough was mixed.
I am also showing how I might make a lower hydration dough like what I am attempting for a Mack‘s dough, than say a Detroit style dough (which is a lot higher in hydration) that has to be mixed until more gluten is formed. The last two photos are of the Detroit style dough after it is mixed. The Detroit style dough can be stretched pretty far right away.
All the doughs were made with the Occident flour.