Tom's package of dough balls arrived around 9:30 AM yesterday morning. Tom sure had the dough balls package well, and all of the dough balls were still really cold. Tom sent me two KA starter IDY NY style dough balls and one Neapolitan dough ball. I put all of the dough balls in the prep fridge. The one KA starter IDY dough ball was warm-up for 1 ½ hrs. before it was opened in the afternoon. The dough ball was sticky when I took it out of the plastic bag and some of the dough stuck to my fingers. The dough ball was floured. The dough ball started to open normally but the dough did not feel like it had much of any elasticity. The skin then started to tear in some places and I could not get the skin round. I decided before I mess around, and ruin the skin some more from trying to open it, I would dress it. I pinched the tears in the skin the best as I could. I could almost feel from the dough the pizza would not have much of any oven spring on the rim crust.
Tom's KA starter and IDY pizza baked okay. The taste of the crust was somewhat bland and the rim crust was a little bready tasting. I had my taste testers taste some slices.
Tom told me he cold fermented the dough balls for 48 hrs. before freezing them to get them ready to shop. He did say he lightly oiled the dough balls. Tom used 20% of the KA starter in the formula, along with my regular percentages. I think he used 0.30% IDY. I did not tell Tom what TF I use or what pizza size I use.
I am wondering what could have been wrong with the dough, or my methods in trying to open the dough ball. I sent Tom an email last evening about the results.
I had thought that the yeast in the dough ball, or the KA starter might have been damaged in the freezing of the dough ball, but I am not too sure now. I brought Tom's two extra dough balls home last evening and place them in my home fridge. This morning the KA sourdough starter IDY dough ball has fermented a lot more than when it was at market yesterday.
Does anyone know if Tom's mixing technique might have not been right, or have any other opinions on what was going on with Tom's dough ball? I kind of have my theories of what have might been going on but really am not sure about that. Tom is also interested in knowing what went wrong. He told me last evening that he also has problems with his KA starter IDY dough balls when trying to open them into skins and then the skin wants to tear.
The last photo is of Tom's dough balls this morning. I would have tried Tom's other KA starter IDY dough ball but was too busy to try it.
Thanks Tom for packaging your dough balls so well for me.