Flour is the same.
I store my yeast in a tupperware container in the walk in fridge.
I dont monitor my temps very closely, only the water before mixing. Ive never taken a temp of my dough at any stage after mixing.
My dough is taken out directly from refrigeration, docked, tossed, topped and baked with no time to come up to temp, this worked well at a place I worked at for years, so I assumed it would work here.
My dough is portioned, rolled out and put into refrigeration immediately with no bulk ferment. We make the dough around 7-8 pm and start using it by noon the following day.
I do 3 sizes, 12", 14", 16" that weigh 1lb 1.75lbs and 2 lbs. Weighed carefully.
I dont have an ir thermometer, so I can only trust the 27 year old thermometer on the oven itself.
This is my first time as an owner/operator so these are the types of things I've never known to worry about or consider. Its really tough realizing that even after 10 years as a pizza cook, I still know so little.
I tried making a new batch with fresh yeast, I now remember that the case of yeast I got our bag from had quite a few bags that the seals had been broken and were no longer vacuum packed so my yeast may have been the problem. The problem batches werent rising properly and never got the water very foamy, so I really hope that was the problem. If not I will try to come up with a new dough formula like you stated. Thank you for the reply, I really appreciate it.