Using AT flour, and assuming a walk in cooler, target a finished dough temperature of 80 to 85F. When making the dough put the water in the bowl first, then add the flour, salt, and sugar (if used) DO NOT add the oil. Mix for 2 to 2.5-minutes at low speed, then pour in the oil and mix for another minute at low speed. Change to #2 speed and mix for 8 to 10-minutes. The resulting dough should have a smooth, creamy appearance. Take directly to the bench for scaling and balling, then place into dough boxes, lightly oil the top of the dough balls, and take to the cooler, cross stack for 2.5-hours (variable) then cover, after 18-hours the dough will be ready to use, but will keep for up to 72-hours in the cooler. To use the dough, remove from cooler, keeping covered, allow the dough to temper AT room temperature for 3-hours, or until the dough reaches 50F, then begin opening into skins by your preferred method (if you will be forming the dough skins by pressing you will most likely need to add something like PZ-44 to control dough memory, and in fact, a lower protein flour would be better suited to a press formed dough.
Tom Lehmann/The Dough Doctor