I made pizza today with some dough I made last Sunday and proofed in the fridge. This is a recipie that I have used many times in the past with no issuesbut this time I have no idea what went wrong.
This time the pies were flat and tuff.
The formulation I used for four 300 (plus a gram or 2) gram dough balls is as follows:
AP Flour - 760 g
Water (room temp) - 464 g
IDY - 2.15 g
Sea Salt - 19 g
Protocol-wise, I started with about half the flour and all the IDY in the Bosch. I added all the water and mixed with the dough hook until thoroughly combined. Rest a couple of minutes. Then I added about half the remaining flour and kept mixing. A couple of minutes of this on settings 1 and I could see the webbing forming. Added the salt and mixed a bit more. Rested a couple of more minutes and added the remaining flour as I mixed for the final time. Just a couple of minutes. A bulk room-temperature rise for an hour. The rise was good but not out of control. Then I scaled and pulled the dough balls tight, oiled the containers and put them in the fridge for a week. The dough was put out to come to room temp for and hour and a half. The skins formed out nicely and were easy to shape. I cooked them on the same stone as always at 550F in my home oven.
Can anyone give me an Idea on what went wrong.
Sorry I didn't take any photos.