Norma,
That is a good looking pizza. And thank you for measuring and noting everything you did.
For your information, the spacing of the poppy seeds in the first photo of the dough ball suggests a rise in the dough of about 42.4%. The spacing of the poppy seeds after the temper period of two hours suggests a rise in the dough of about 81%. At least we know that there was no overfermentation or anything near it and that you could increase the volume of the dough ball by using a two-hour temper period. However, at this point I more interested in why the dough didn't ferment faster. I have a few thoughts and possibilities on this that I would like to explore with you.
First, it is possible that the fermentation period I used for my calculations, 40 degrees F, was too low and, as a result, my calculations came up with a value for the IDY that was also too low. As you know, I selected the 40 degrees F number based on the temperatures that you previously measured for your home refrigerator and the deli case and pizza prep refrigerator at market. That number is fairly critical in that if it is too low or too high, the amount of yeast corresponding to those values can vary materially. However, based on the the temperatures of the three cooling units that you used for the most recent PG clone dough ball, I do not believe that the fermentation temperature was out of line.
Second, in my experience, when a dough ball is cold fermented in my refrigerator without the door being frequently opened and closed, as might occur, for example, when I make a dough and then leave town for several days, the dough will ferment more slowly while I am away. In your case, once you made the most recent PG clone dough at home and then brought it to market (while keeping it cool for the trip to market), the dough spent a good part of its fermentation time at market unmolested in the two cooling units. It is hard to say whether your dough cooled more slowly as a result, but it is a possibility that can't be ruled out at this point.
Third, upon rethinking what we have been trying to do to achieve a long cold fermentation, the finished dough temperature may have been too low. In your case, as you noted at Reply 352 at
http://www.pizzamaking.com/forum/index.php/topic,8167.msg216649.html#msg216649, that finished dough temperature was 70.3 degrees F. One of the things that I learned about long cold fermentations of several days. which usually entails using small amounts of yeast, is that the dough should get some fermentation going before refrigerating. Otherwise, the dough may not be usable (e.g., it may have a sourness due to underfermentation) at the earliest time it is desired to make a pizza out of it (say, three days). The period of fermentation prior to refrigerating need not be long. It can be a matter of minutes, say, 10 minutes. However, to get that fermentation going, it helps to have a finished dough temperature of around 75-80 degrees F. Otherwise, you have to let the dough warm up for a while at room temperature to compensate for the reduced finished dough temperature. A good example of the application of the above principles is the 3-8 day cold fermented Papa John's clone dough that I discussed at Reply 2 at
http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197. You will note from that post that I used a finished dough temperature of 78 degrees F. I realize that you were aware of the finished dough temperature matter since you specifically mentioned it at Reply 352 referenced above. So, intuitively, you may have sensed that the finished dough temperature was too low. At this point, we just don't know.
Based on the above analysis, should you decide to make another PG clone dough, I think I would use the same PG clone formulation as before but use a higher finished dough temperature, for example, between 75-80 degrees F, or else give the dough some warm-up time before refrigerating. Based on the results of that dough, we should be in a better position to know whether further changes are needed.
With respect to Steve's objection to the cornmeal, that is an easy matter to resolve. I personally like the crunchiness characteristic that is imparted by the cornmeal but it can easily be left out if that effect is not desired.
On the matter of the oven spring that you achieved, it is possible that your oven temperature was too high. My recollection is that scott r discussed the oven temperatures that he observed being used at Papa Gino's stores that he frequented. I did a search for his post and found it at Reply 9 at
http://www.pizzamaking.com/forum/index.php/topic,8167.msg70556.html#msg70556, where he mentioned 450 degrees F (I used around 475 degrees F in my home oven). In your case, you might need to experiment using a pizza screen or disk or pan to slow down the bake of the pizza to see if that yields a reduced oven spring and a smaller rim.
Finally, I note that the crust coloration did not indicate a need to add any sugar to the dough. That may change based on further experiments but at least for now it does not appear that there is any need to add sugar to the dough.
Peter
