It never ceases to amaze me how people go out of their way to help on this forum - thank you so much.
I will try to answer all the points raised so far one by one.
The current news is that - weíve opened a new 50kg bag of flour - and bought a new supply of yeast. I doubt the yeast is sold outside South America - but hereís the link if anyone is interested: http://www.levapan.com/es-co/alimentosparaelhogar/l%C3%ADneadeproductos/reposter%C3%ADacasera/levaduralevapan.aspx
The dough has exploded - so much so - it creeps out of the sealed plastic containers like some kind of sea monster. Normally when I have overly fermented dough - it is sticky and wet in places - difficult to make compact balls and the pizza often rises and then falls a little in the oven.
However, this time the borders rise quickly and do not fall. They are enormous. Itís ridiculous.
Iíve already halved the amount of yeast for the next batch - and the bulk dough - which still has 24 hours of fermentation to go - is already at the point of being too much.
So, Iím inclined to think - the problem was my previous batch of yeast and not the flour or anything else. I certainly wonít be buying yeast in big quantities ever again.
That said, maybe it was the flour. If this ever happens again - I will immediately change all the ingredients - and run some small tests in the background to source the problem.
Some responses to the points made so far...
Yes, itís misleading to say I do a cold ferment - I use the fridge to control the temperature - but at 12.5 C - 17 C (54 F - 62.6 F) - itís not very cold.
I need to stress that my recipe and workflow have been working very well for sometime - so I find it difficult to accept that changing it now is the solution to my problem.
Actually, Iím in Medellin - which is quite a bit warmer than Bogota. But, itís slightly irrelevant - as itís certainly not cold at the moment - and weíve always dealt with cold weather by taking the dough out of the fridge a few hours earlier than normal.
What I have experienced this week - is a sudden dramatic change - so drastic that I had to take the bulk dough out of the fridge 13 hours earlier than normal - and it still didn't rise in time - not even close.
I added sugar to the recipe a few months ago - because somebody told me it would give me a little more crunch - though admittedly I couldnít never be sure if that happened in reality - so maybe you have a point - I will lower it.
We cook the pizza for 3 or 4 minutes. Itís basically a hybrid concept between Neapolitan and American style. For the first 2 minutes - we cook in the hottest part of the oven - in order to get maximum rise in the borders and good colouring, leoparding, etc. For the last 1 or 2 minutes I move the pizza to the coolest part of the oven - in order to crisp the borders - sometimes I have to take the pizza out earlier - if see the sauce and cheese drying out.