I was surprised today when I watched the dough being made that one batch had almost 2 extra liters of water. By my calculations, their dough hydration ranges from 64% to 72% depending upon the accuracy of the water pour. From the looks of it, they use 25kg flour, 16-18 liters of water, cake yeast and salt. I could not tell how much cake yeast was used, but it looked like a crumpled up handful of yeast for 3 batches (75kg flour). I also could not see the salt, but looked like about 2 cups per 25kg flour.
The process is as follows (using a fork mixer):
Add 9-11 liters water
Add 2/3 bag of flour
Mix 5-10 minutes.
Add 4 liters water mixed with yeast
Mix 5 minutes.
Add 3 liters water mixed with salt
Mix 5 minutes
Add balance of flour by scoop until all flour is incorporated.
The dough pretty much fills up the bowl of the fork mixer. The dough does not at all look wet. See the picture I posted in Reply 5 in this thread of the dough already kneaded sitting in the mixer. http://www.pizzamaking.com/forum/index.php/topic,33538.msg344165.html#msg344165
The dough is then rested on the scaling table covered in cloth, not sure for how long. The dough is then scaled. I am guessing the weight is 16 ounces/450g per ball. 6 balls fit on a tray, the same size tray the used to serve the pizza.
Once balled, the dough is placed on racks and the racks are placed next to the oven.
From here, I don’t know if the dough ends up in the cooler or not, but the dough eventually makes it way to the other side of the prep area where it looks like it has been sitting at room temp for a while (the balls pictured below) and then is opened for pizza.
Various pictures below.