77F Fermentation - need some input please

[TXCraig1]

If anyone has any successful commercial yeast formulas that involve only room temperature fermentation at or very near 77F, please post:

Yeast type (ADY, IDY, CY)
Yeast amount (as a % of the flour)
Total fermentation time (bulk + balls)
Fermentation temp (if other than 77F)

Thank you!

[Pete-zza]

Craig,

Is 80 degrees F too far away from 77 degrees F?

Peter

[TXCraig1]

Yes, but any data I can get I can use.

[Giggliato]

Are you asking for commercial pizza operations that use room temperature fermentations? or pizza made with commercial strains of yeast?

[TXCraig1]

Are you asking for commercial pizza operations that use room temperature fermentations? or pizza made with commercial strains of yeast?

It doesn't matter where the recipe comes from. I'm only interested in commercial (baker's) yeast.

Thanks.

[Giggliato]

Mr. Spangler at Apizza scholls uses a fermentation at around that temp, the pizza there is very good and I've made it myself a few times at home and it comes out great. Unrefrigerated fermentation is the way to go, if you don't mind stopping sales of pizza when you run out of dough.

This thread has the formula,

http://www.pizzamaking.com/forum/index.php/topic,11994.0.html