I'm currently visiting family who live at an altitude of over 6000 ft. I made some NY dough balls in LA and brought them with me in a cooler. They had been cold fermenting for about 72 hours with KABF at 63% Hyd and .25 IDY.
The results were tasty but my bake times were about 20% longer and I found there to be a little less oven spring or air bubbles in the crust. The pizzas just seemed denser. Now -- An important note is that I also used a rolling pin whereas I normally hand skin.
Does anyone know if higher altitude affects the bake time and oven spring/airiness of the crumb? Or perhaps the altitude affected the bake time, but the rolling pin
pushed out the air bubbles making a denser crust. I suspect its the latter, but curious if anyone has experience with cooking at altitude and how it affects pizza making.