So I opened a NY style slice spot in Taiwan about 3 years ago. Things have been going well and this forum helped me out in the early goings, but I sort of went a stray once I got going. A lot of that was because most of what I do is improvised, there is no king Arthur flour in tw. Now I have built this janky monstrosity and I'm running into problems that I can no longer MacGyver my way out of. So now I turn to you, The hive of collective pizza knowledge, to help me find the way.
1. We just changed from a planetary mixer to a spiral mixer and now my dough is much different. It doesent seem to mix as consistently as the planetary mixer did. Is there a different process for mixing in a spiral mixer.
2. I have been getting into the poolish game, but I'm not sure if it is appropriate for my set up. If I am mixing a batch with 44kg of flour how big of a poolish do I need to make and how much time prior to mixing do I need to make it?
3. All you guys talking about launching your pizzas straight off the peel! You guys crazy! I make 22" pizzas and to me that seems like a nightmare waiting to take a dump on your tiles during the Saturday rush. We use baking paper to prep the pizzas on and then pop it all in to the oven. Could the baking make a very big difference?
I have loads more questions, but three seems like a good start.