I work at a newly opened pizzeria in Maine. Im pretty excited to be making pizza again. the owner is a great cook makes some sensational toppings, shrimp and leek pizza with bonito flakes, spicy crab pizza, artichoke puree and taleggio... mm.. good stuff. anyway, i feel the dough is either managed poorly or one or more ingredients are out of wack, however i dont know where to begin.
the dough ball is 400g and is streched real thin (too thin IMO see through) to an oval shape it ends up being 10" wide x 20" long it gets put on an overturned half sheet pan, to give you an idea. the crust is soft, it seems to burn easy and stay doughy at the same time, ive tried firing at lower temps(in a wood fired oven), but i have trouble keeping the floor up to temp with out stoking the fire. so then its spinning the pie around trying to cook the bottom with out burning the crust. the crust seems to be more gumline than crisp.
ok so dough formula:
olive oil -6.6%
the fresh yeast and COLD water gets mixed together for 5 min then everything else goes in and is mixed for 5min on low speed then 15min on high( its an old Portuguese mixer with a spiral hook). the dough gets pulled out split into food grade buckets and ferments over night in the fridge 15 hours sometimes 30 hours if it doesn't get used. the dough gets divided into 400g and gets 1 fold for its final shape, then its right back in the fridge, until it gets used (usually that night).
when it comes out of the buckets it pours out easily, and IMO has an over ripe commercial yeast aroma. when the dough gets layed out they have to be deflated because the bubbles will take over the crust and burn.
i feel the owner is miss informed, hes knows nothing of bakers percentage, however he is interested in making some trial doughs maybe with old dough or a "sour dough" poolish.... please help!