imshell,
Thank you for posting your dough recipe. Is it possible that you meant that you are using the dough to make two 16” pizzas rather than two 16-ounce dough balls? When I worked with the numbers you provided, using the Lehmann dough calculator, I came up with the following:
Flour (100%):
Water (64.9814%):
IDY (0.17172%):
Salt (0.49769%):
Oil (0.496%):
Total (166.14681%):
| 684.05 g | 24.13 oz | 1.51 lbs
444.51 g | 15.68 oz | 0.98 lbs
1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
3.4 g | 0.12 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
3.39 g | 0.12 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
1136.53 g | 40.09 oz | 2.51 lbs | TF = N/A
|
A total of 40 ounces of dough would be just about right to make two 16” pizzas. I realize that you could have used 32 ounces of the dough but you didn’t indicate that that was what you did.
As to your question about the bubbling, as I indicated before at
http://www.pizzamaking.com/forum/index.php/topic,576.msg28807.html#msg28807 (Reply 458), the most common causes for bubbling are the following:
1) Underfermentation or overfermentation of the dough (with underfermentation being the more common); 2) Using dough that is too cold at the time of shaping; 3) Using too little or too much yeast (with too much being more common): 4) Using incorrect or insufficient docking; and 5) Using an oven temperature that is too high, or some other oven-related problem. Of course, any combination of these will also produce the tendency to bubbling.Based on what you said, if I had to speculate on the possible cause of bubbling in your case, I would say that it was a finished dough temperature that was too high and a salt level that was too low and, as a result, the dough overfermented by the time you used it, but not enough to render the dough completely unusable. It’s also possible that your oven temperature was too high but since you didn’t specify how you baked the pizza, it’s hard to say for sure that the oven was the cause. Unless you can establish that the oven was the cause based on your personal knowledge, I suggest that you use very cold water next time, and also increase the salt level to about 1.5-1.75% of the weight of flour. Salt is known as a “regulator” of the fermentation process, and using too little or too much can alter the rate and extent of fermentation. Since you are also using a high hydration (65%), which in itself causes a dough to ferment faster, the combination of high hydration, low salt level, and a high finished dough temperature could have conspired to cause the dough to overferment.
If you decide to adopt the recommended changes, and assuming that your oven temperature was not at fault, please let us know if your bubbling problem goes away. If you want to check your finished dough temperature, I suggest that you use a simple instant-read thermometer, preferably a digital one. Ideally, you want the finished dough temperature to be around 75-80° F. I usually shoot for an even lower finished dough temperature.
Peter
