It sucks working with wet dough.
On the way to the market early yesterday, the large Igloo cooler full of dough bungeed to the cargo basket on top of my car when.....an absolute torrent of rain started falling from the sky. Heavy enough where it was extremely difficult to drive.
By the time I got to the market, got the step ladder, scrambled to get the cooler down from the roof and quickly put it under the already erected tent of a neighboring vendor, the damage was done. I was literally soaked all the way to my boxers and it was disheartening to see that the cooler is not waterproof. Lots of water in the cooler, some of it had snuck into the Cambro trays.
The rain got even harder and lasted like that for a full 40 minutes. By that point the humidity and moisture made every tray of dough very wet. Water all over the dough balls and water all over the Greek marble tiles I use to make pies on.
Struggled to make pies all day. Skins were sticking quite badly to everything. Lots of bench flour required, as well as a wing and a prayer. Did manage to put out some pizzas though, so the day was not a total loss. And then the Friday of mixing I knocked my mason jar of Ischia on the ground and broke it. D'oh (or dough!). First time using cake yeast in many years. An interesting weekend for sure.
