I have been lurking on this forum for a while now and have a pizza in teglia problem that has been driving me to distraction.
I am getting large voids in the bases as per the attached pics.
The doughs are 80 per cent hydration, .7 per cent IDY, 30 per cent poolish.
I have been using either straight Divella pizza flour; Divella - semola (20 per cent) ; and Divella- semola (20 pecent) - soy (10 per cent).
After mixing in a KA using double hydration till the dough windowpanes, i cold prove for 48 hours, shape as per
and bench rest till it doubles.
What should i be looking for while it cold proves? Should the dough be a mass of bubbles?
I will post more images and vids of the process to zero in on what is going wrong. Any help would be greatly appreciated.
Cairns, Queensland, Australia