Hi everyone I‘m new here. About five years ago I used to do part-time job in a Domino's of Aussie for two years and found out instead of stretching dough after cold ferment, Domino's stretch balls and put them into pans before cold fermentation which is a good way to save time when a order comes.
I love pizza so much and recently I'd like to open a pizzeria by my own. Here is my question: with over twenty times pizza-making tries at home, I found out stretching after cold ferment gives pizza a better taste than do stretch before cold ferment. How could I improve the taste if stick with stretching dough before cold ferment way?
This is my dough formula for a 9 inch pizza
Flour (100%): 147.06 g | 5.19 oz | 0.32 lbs
Water (58%): 85.29 g | 3.01 oz | 0.19 lbs
IDY (0.75%): 1.1 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Salt (1.75%): 2.57 g | 0.09 oz | 0.01 lbs | 0.54 tsp | 0.18 tbsp
Sugar (4.5%): 6.62 g | 0.23 oz | 0.01 lbs | 1.66 tsp | 0.55 tbsp
Butter/Margarine (5%): 7.35 g | 0.26 oz | 0.02 lbs | 1.55 tsp | 0.52 tbsp
Total (170%): 250 g | 8.82 oz | 0.55 lbs | TF = N/A
I'm from China and my english still sucks plz dont judge me plz