Thank you for your report on the De Lorenzo/Robbinsville clone dough formulation #7. It looks like you have made progress using your Bakers Pride oven.
As I was creating De Lorenzo/Robbinsville clone test doughs, I wondered whether the dough balls and skins that we saw in the Robbinsville photos were regular day to day dough balls and skins, with no visible signs of bubbling. However, the video you posted at Reply 326 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg275403.html#msg275403
seems to confirm the Robbinsville photos. And that video was taken in a normal business setting on a busy night, not for a staged photo shoot where things are done solely for the photo shoot. If our analysis on this point is correct, then it seems to me that the way to avoid or minimize bubbling in a dough that is subjected to cold fermentation, such as the De Lorenzo clone doughs, is to use a small amount of yeast and fermentation temperatures so that the fermentation is kept low--less than 100% expansion. Yesterday, I felt that I could have opened the test dough ball (#9) shortly after it came out of the refrigerator, when it was at the 67.5% expansion value. The dough just felt ready to use. However, I did not want to open up the dough ball only to find out that it had not warmed up enough, which would have resulted in wasting the dough ball and losing another day of experimentation time.
We have now tested hydration values, oil quantities, yeast quantities, thickness factor values, and cold fermentation periods--in over twenty different combinations to date. If the objective has been to create dough balls and skins that operate like those shown in the Robbinsville photos and the video you posted, then I would say that the more recent De Lorenzo/Robbinsville clone dough formulations perhaps come closest to that objective since we kept inching toward the goal posts. However, that is not to say that the earlier De Lorenzo clone dough formulations will not work well in the right setting, including the right oven with the right operating temperatures. Also, it is important to keep in mind that all of my tests have been done in Texas, not Robbinsville, and my formulations reflect that geographical difference and is reflected in the yeast values I used and the prevailing Texas temperatures and also the peculiarities of my particular mixer and refrigerator. There is nothing like making hundreds of dough balls on a daily basis in a commercial setting to get everything down right.
At this point, I am hard pressed to see anything that would lead me to conclude that we are not on the right track. But when you don't know the exact dough formulation that De Lorenzo/Robbinsville is using, and also the dough preparation and management methods that De Lorenzo/Robbinsville is using, anything is possible. However, I feel very comfortable with the performance of the doughs based on our experiments to date. The dough balls should open up with a decent balance of elasticity and extensibility and, with control over yeast usage and fermentation, the dough balls and skins should be relatively free of bubbling, at least at the one-day cold fermentation level that I think is what De Lorenzo/Robbinsville targets for its own dough balls, even though some may go a bit longer than that.
I also think that it is a big positive that we know the flour that De Lorenzo/Robbinsville is using, and also the two types of canned tomatoes and the brand and type of mozzarella cheese they are using. Often we don't know this type of information. Having it means a lot.