These are some photos of rims of pizzas, that the dough balls were frozen and then undefrosted since yesterday, that were then made into pizzas this morning. I think it appears that there is some blistering on the rim crusts. What those blisters are from I really don't know. The 5th photo is when I pulled the pizza half way out of the oven to show what appeared to be some blistering on the rim crust before the pizza was altogether baked. The 7th photo is of two dough balls on the right that were frozen and two dough balls on the left that were fermented for one day. The last whole pizza was just a one day cold fermented dough pizza. There was no blistering on any of those one day cold fermented doughs today. I would have like to do more testing today, but it began sleeting around 3:00 PM. I left market at about 4:15 PM and the roads were slippery.
I have been using 0.20% IDY in the dough batches, so if any yeast was killed the rims still rise okay when dough balls are defrosted.
I have some dough balls leftover today so I froze them. Does anyone have any ideas to do tests on them next week?