I know I was surprised to see the big bubbles, too and didn't know what I did wrong.
I read your replies you directed me to. My water temperature was 64 degrees, my flour temperature was 72 degrees and the temperature where I was making dough was 72 degrees. My finished dough temperature was 78 degrees. Since my hydration I used was only 58%, which I normally use, did that have anything to do with the fermentation? How can you use a higher higher hydration and still have the dough not ferment too much?
My finished dough temperature was 2 degrees below normal. I read Tom's replies and since I have a grill thermometer now, I am keeping the temperature between 500-525 degrees. Maybe I should lower it to 475 to try and not get the bubbles in the finished pizza. I waited 1 hour to have dough out of deli case to start forming skins.
I don't know how mixing in a commercial environment could change all that much how the dough turns out. I can see with too much humidity and heat it can change my final dough, but the temperature and humidity weren't a great factor last Friday.
Since all of this is new to me, I will try the other formula this Friday and see what happens. Do you have any suggestions about changing my procedures for making that trial batch?
Thickness factor .10
Flour (100%): 2139.51 g | 75.47 oz | 4.72 lbs.
Water (58%): 1240.91 g | 43.77 oz | 2.74 lbs
IDY (0.30%): 6.42 g | 0.23 oz | 0.01 lbs | 2.13 tsp | 0.71 tbsp
Salt (1.75%): 37.44 g | 1.32 oz | 0.08 lbs | 7.8 tsp | 2.6 tbsp
Olive Oil (1%): 21.4 g | 0.75 oz | 0.05 lbs | 4.75 tsp | 1.58 tbsp
Sugar (2%): 42.79 g | 1.51 oz | 0.09 lbs | 10.73 tsp | 3.58 tbsp
Total (163.05%): 3488.46 g | 123.05 oz | 7.69 lbs | TF = 0.102
Single Ball: 581.41 g | 20.51 oz | 1.28 lbs
Thank you again, Peter for helping me understand all the factors that can go into dough management.