Thanks for your detail explanation,data and pictures,that would give me more help.
As a newbie,I want to see more,know more,ask more and try more,and all can not do without help of people,like you,in the great forum.
Since the first experiment of dough obviously fail,I even do not know when I could use the dough.Maybe the flour I use is not good(I have no idea yet),the dough after 4 days fermentation,only spread more flat and seem rose a little.So when I saw your pictures rising more,I like to ask you when you took them,and I may assume that it is abnormal of my dough.
Also if you do not mind,I think I could consult more to you next since I decide to try pizza or else in commercial like you.Oh,one think I have to say that I can't believe as a grandma of a kid also running a shop and keep on learning,that I have to express my admiration.
And Norma,I recall you mention that the market available only one day one week,when will you mix the dough and how long the dough stay in cold fermentation before you use them?and how is the batch and amount as dough you make one time?as for commercial,I like to know more or any suggestion about will be more appreciated.