What an informative thread, thank you Brian.
A few more questions since we have you here. Sorry if my numbers are off since I don't have a calculator in front of me. From a quick look at the numbers Peter posted...
It looks like you do about a 50% preferment/poolish plus a bit of IDY (~0.05% of the flour weight) in the final dough. What is the purpose of such a small amount of IDY in the final dough? Why not just use the preferment/poolish alone for leavening purposes?
Also not sure if this has been asked already, but can you discuss your fermentation protocol? How long is the poolish sitting at room temps until it's ready to use? Are you still using it right at the brink of collapse to maximize the effects of the acids or are you using a younger poolish with the lower hydrated dough? Also what temp and time frame are you fermenting the final dough with roughly 50% active poolish and a pinch of IDY?
Thank you so much,
Peet-za already sorted the percentages out. 20% of the total flour is prefermented in the poolish overnight.
Since I have a 5 hour window to make pizzas, the formula is established to give me that window. If I only wanted to use preferment as the leavening, it would require more preferment, but since I would be prefermenting a higher percentage of the total flour, this would give me a shorter window in which to use the dough. That technique is better for baking bread, where you can capture the product at it's peak.
The poolish is started at 9:30 at night and is used to mix the final dough the next morning at 10:30. With our environment, the poolish is at it's peak and is not young or over fermented.
Final dough is brought to 80 degrees and has a bulk ferment of 3.5 hours, with stretch and folds every 45 min. After shaping it is approx. 3pm and we give the dough 2 hours before production to relax and go through the secondary fermentation. We sometimes have to through it in the cooler for 15 minutes or so, to give it a chill, right after shaping. This helps slow everything down if the dough is moving a little too fast. Last nights dough was about as good as it gets. It only had to spend 15 minutes in the walk in cooler 2 times over the 5 hour production. Some pizzerias have drawer coolers in the production area that keep the dough at 65 degrees or so, which helps maintain it over long production periods.
The yeast for this type of formula has to be very accurate for full blown pizza production. If you look back a few pages, the formula is there for you to follow... if you have a $250 scale that weighs to the hundredth or thousandth of a gram.