Just to pick-up where I left off.
At 18 hours, the dough had grown to way over 3 times it's size. I forgot to mention that I found some VWG - it was just enough to make 3 Dough Balls so I thought it would be a good opportunity to make it and compare with just the Bread Flour. What I did notice was the following.
1) The VWG dough was the first batch I prepped the night before and this was placed right at the back of my fridge - this dough grew very slowly and consistently.
2) The other Dough Balls were placed in front of this batch and they grew much quicker. The largest batch I had was 5 dough balls in a bulk dough and this grew the fastest.
I don't know if you guys can deduce anything from the above but I'm wondering whether the VWG could have contributed to the slow fermentation or was is just placed in a part of the fridge that was just colder than other parts - my guess is the fridge has more to do with the growth than the VWG.
None the less, back to the end results.
33 Hours - I removed each batch of dough from the fridge and balled them - placed it on an oiled tray and put it back in fridge - at this point in time, the dough was really over fermented from a dough handling point of view - in terms of smell, I could not really detect over fermentation. In terms of Dough Handling, it was very sticky and difficult to ball so I had to keep oiling my hands and ball using this technique. By now, the outside temperature had been registering at around 30 Degrees Celcius.
38 Hours - We were ready to Bake. The first tray was removed from the Fridge and the dough had really grown from the original ball size to 3 times it's size - Outside temp had now registered well over 35 Degrees Celsius. I had my wife rolling out the doughs, place it on my peel then top it - I load it into my oven and return the peel to her whilst I use my second peel to turn and remove from the oven - by then she's ready with the next pie. The Dough balls were really really hard to handle. It was absolutely sticky and just kept sticking onto her hands no matter how much flour she used for dusting but also being cautious not to over flour the skin. She eventually got a handle around it and managed to overcome the stickiness of the dough but definitely next time I need ensure the dough doesn't over ferment.
39.5 Hours - We were 15 Pizza's down by now but the outside temps just kept increasing - the Dough Balls were just not surviving and they kept increasing in size - the dough had now reached a consistency such that if a freshly made ball where the IDY hadn't started activating yet had a consistency of 10 and the consistency of water was a 1 then my dough ball at this point in time with the high heat and over fermentation was at a consistency of 4 - that's almost how liquid the dough ended up being if that makes any sense. Eventually everyone was well saturated - I think the heat made everyone more thirsty than hungry - I know whilst in front of the fire, I had downed more than 2L of liquids in that 2 hours
Overall Comments on the Final Pizza
Bread Flour + VWG NY - This Pizza was as good as the last time I did it. The dough springs really well once it hits the oven floor. Overall everyone enjoyed it.
Just Bread Flour NY - Compared to the VWG, I personally couldn't detect much of a difference but then again with the immense pressure we were under to deliver the Pizza's, I hadn't had enough time to do a comparison however I did notice this one charred a little better that the one with VWG - don't know if it was just pure coincidence.
Johnny's Style - I was really impressed with this Pizza - I found it charred very well compared to the Lehmans NY above - It ends up with a slight cornicone and tapers down to a thin centre. Flavour wise, I really enjoyed it although I noticed the cornicone had a little bit of a tougher crust compared to the Lehman NY - I'm not sure what contributes to that but I would like for it to have a slightly more lighter crisp.
Calzone - I failed again with the Calzone - It didn't crisp up all the way through and ended up having a tough chew at the crust - it lacked airiness and no crisp - I still need to experiment further.
Overall, everyone really enjoyed the Pizza's - like always, I never ever get a chance to do Photo's but I did ask one or 2 of my guests to grab a few shots - It's not the best but will have to suffice - I would have loved to capture more detail like crumb shots and underneath as well as in the oven - before it's baked, etc - maybe next time
As for the rest of the dough balls that didn't get used - it was about 10 of them - I ended up re-balling them and dumping them straight in to the freezer - you can imagine how much these had grown by now but lets see how's the outcome when I use it next which will hopefully be in 2 days time.
Until then, feel free to leave me some suggestions on how to overcome some of the shortfalls I ran in to - for one I know to keep all of the dough cold especially on a hot day like that until it's ready to be rolled out.