Thank you for your explanations. Since Tom's NY Style dough recipe calls for about 0.17-0.25% and I was using .30% before, I was a little on the high side. My finished dough temperature is between 80-85 degrees.
Olive Oil (1%):
4224.77 g | 149.02 oz | 9.31 lbs
2450.37 g | 86.43 oz | 5.4 lbs
12.67 g | 0.45 oz | 0.03 lbs | 4.21 tsp | 1.4 tbsp
73.93 g | 2.61 oz | 0.16 lbs | 4.42 tbsp | 0.28 cups
42.25 g | 1.49 oz | 0.09 lbs | 9.39 tsp | 3.13 tbsp
6804 g | 240 oz | 15 lbs | TF = N/A
Yes, it is a little warmer here, but not like most spring and summers. It has been a cool spring and summer so far.
My customers, the regular standholders and I didn't seem to taste any difference in the taste of the finished crust.
I will keep in mind all the things you have taught me and all the posts I have read on this forum.
I have started to make garlic knots, cheesy bread sticks, and pizza pinwheels out of the same dough. They can be served with the homemade Mariana sauce I make. People are very receptive to these. Next week I will try to remember to take pictures of them. I use the fresh herbs from my garden in making these.