I saw something I thought was odd last week.
A person selling pizza from a mobile wood fired oven had individually wrapped each dough ball in plastic.
That wasn't so unusual...but they were not really dough balls. Watching closely, one could tell that they were roughly hewn pieces of dough....some more oblong in shape, some round. Like they literally cut portions from the bulk mass, weighed them and just wrapped them up without any further shaping.
I'm pretty certain this lack of shaping/surface tension was one of the main culprits for the lack of lift at the rim, as it's doubtful much CO2 was retained in these cuts of dough.
Is this a normal-ish practice for a mobile WFO? The only other one I have been to had individual dough balls placed in proofing trays as normal, with plastic wrapping put over the topmost tray to keep air from forming skins on the dougballs below.
Just curious. Thanks --K