Norma,
I had planned to list many of the ways that a dough formulation like the Buddy's clone dough formulation can be modified to speed things up in the context of a cold fermentation but saw that you already mentioned a few of those ways. However, I thought that it still might be useful to provide that list. Also, in your case, I think I would target 10:30AM at market as the time at which you would be able to use the dough to make a pizza. However, even then, you may need to use your Hatco unit to take the chill off of the dough and get it to rise a bit sooner. In no particular order, here is my list:
1. Increase the amount of yeast.
2. Increase the finished dough temperature (as by using warmer water or a heating/proofing unit of some sort).
3. Subject the finished dough to a brief fermentation period at room temperature before cooling.
4. Increase the amount of dough.
5. Increase the formula hydration (with maybe a few stretch and folds).
6. Temper the dough upon removal from the cooling unit at an elevated temperature.
7. Various combinations of the above.
I did not say anything about salt in the above list but in your case I would not use any salt. That should also help speed up the fermentation process because there will not be any inhibiting effect that salt at normal levels has on yeast performance. Also, as I have discussed before, as hard as I tried working with everything we know about the Buddy's dough and testing several different scenarios, I was unable to establish that Buddy's uses any salt in its dough. If is is there, and assuming that Buddy's Nutrition data is correct, it is minuscule at the dough ball level and will not have any material effect on either dough performance or the taste of the finished crust.
I do not have a magic wand to wave to come up with the best combination of the measures given in the above list to use in your case. You operate with too many possible variables at market to come up with a one-size-fits-all dough that will work to fill an order at any give time of the day at market. You will no doubt have to juggle use of your heating and cooling units at market to keep the dough where it needs to be to make an acceptable pizza. One advantage you have, however, is that you have the option of making an emergency Buddy's clone dough at market if you have a roughly 1-3 hour available to you within which to make such a dough. Aside from logistical considerations, you might be able to use both cold fermented variations of the Buddy's clone dough and emergency versions of that dough at market.
In your case, leveraging off of what we already know about what you have done to date with the Buddy's clone doughs, you might try the following: Increase the amount of dough to about 9.5 ounces, increase the amount of IDY to 1%, target a finished dough temperature of about 85 degrees F, and let the dough ferment at room temperature for about 20 minutes before cooling. I would put the dough balls directly into their pans at the outset to then go into your chosen cooling unit. The following day, you would visually assess the degree of expansion of the dough upon your arrival at market and determine whether there will be a need to use your Hatco unit to warm up the dough before using.
At some point, I think it would be interesting and instructive to try increasing the amount of water used in a Buddy's clone dough, maybe from about 71% to about 73%. That measure might be additive to the measures suggested above. However, I don't see a need for such a hydration increase at this point and would perhaps only suggest same if the other measures do not do the trick. Of course, there is no reason why you can't conduct hydration experiments, or any other for that matter, at home. They don't all have to be done at market.
Peter
