Thank you Norma....I will read and reread that thread. I appreciate you going to the trouble of finding it.
People believe that the dough should be slightly COOLER?? REALLY?? I dont see that AT ALL. Again, I've come to that conclusion simply through doing thousands of pizzas, not really from UNDERSTANDING IT, but through the motions. I HATE when I catch an employee pounding out colder dough. Its easier to make round, so they do it.....but the pie CONSTANTLY has LESS spring.
-We pull the pans of dough out from fridge.
-It sits in a dough rack, in the pizza room for AT LEAST one hour....longer the better (In fact, pounding, stretching and making a pizza with a dough ball that is ALMOST BLOWN always seems to produce the best spring, best taste and most character)
- the balls are pounded flat and folded, piled no more than three high (this is the way its done in ALL the pizza places I've worked, 8 all together.) When the pounder flattens the dough, the edges are knocked down but the MIDDLE is always left alone, so each dough circle should have a little bump in the middle. This is done so when the dough is stretched, the middle doesn't become super thin. Also, most places I worked seldom put sauce in the MIDDLE of the skin, saying the sauce will naturally gravitate to the middle as it cooks, therefore the middle doesn't become "soupy".
-the flattened balls are stretched by the pizza man. The EDGES are stretched, not the center. Its placed on the peel, decorated and immediately thrown into oven.
Now, my reasoning for using very risen dough is that the yeast is very active at this point. when it is thrown in the oven, since the dough is already at least room temp, the yeast can go crazy BEFORE the crust is formed. If the dough is chilled on its way into the oven, doesn't the heat have to get the dough temp up to where the yeast is very active.....and at the same time the crust is browning, preventing more spring?? In other words, the yeast gets a kick start before being placed in the oven, it reaches temp, dies, gives off gas as it dies, blowing the dough up before the crust has a chance to harden? I know I may have the science all wrong, but that makes sense to me. Kinda like making sure the bread loaf you are about to bake has risen to its max before you place it in the oven...Again, I can be totally screwed up in this thinking, cause I know you've mentioned the yeast places little role in rise, its the steam.
ANd I've never worked in a place that wants the skins cool when they are turned into pizza. Gotta be a reason, no??
Comp what do you mean by this?
proper gluten formation (water and flour that's fresh and a higher protein content, that sits without rise) Without a rise??
Those are gorgeous pics of great oven spring..the crumb is fantatic...but those hydrations are impossible in MY commercial settings. I realize that high hydration gives great spring and huge holes in the crumb. Just can't do it. Now, for a sicilian pie, yes. We can do that. Our hydration is 64%, which is higher than most, but still managable in portioning and balling. I don't think you could even BALL that high of a hydration WITHOUT adding a ton of flour....and I hate that.
Thanks to all for all your advice. Its greatly appreciated.