I intend to start a home business, and currently experimenting with cold fermenting the dough to be prepared ahead of delivery orders. The type of pizzas I make is thick pan-like pizza. I use 800g dough for each 16" tray. I shape in trays. I don't dust the ball with flour. I use oil instead, so the finished pizza gets a fried bottom (by the way, what do you call such style: 16"+thick+fried bottom?)
Yesterday I tried 1 ts of IDY with 1000g flour (0.3%), hand mixed and kneaded, then cut, balled and stored in covered plastic containers in the fridge. In only 12 hours it doubled in size, 3 more hours and almost trippled! So obviously I need much less yeast, right? I'm thinking of 1/4 ts for 1kg (0.075%) which is the amount I'm used to, when fermenting in room temp (it would then be ready for shaping in 5-6h).
My second question regards when to start shaping a cold-fermented ball.
What happens if you shaped a cold ball right out of the fridge? what is the difference in characteristics between waiting for the dough to warm up to room temp and not waiting, in regards to:
a- manageability during shaping (in pan tray, no tossing) (which is more easy to shape in place and less rubbery?)
b- oven rise (which rises better in the oven?)
c- baked skin size (does it shrink if cold-shaped?)