Okay, I just picked #101. Pick a number. I did find the follwoing post on the PMQ (Pizza Marketing Quarterly) website. It concerns why your pizza may not be getting crispy consistently. Long post, but interesting:
: We are using a receipe for thin NY style crust.
: After cooking sometimes the bottom comes out
: nice and crispy, but sometimes it is too
: soft and limp. What causes this? Is it the
: different cooks doing something different?
: One of our cooks is pretty consistant and
: his comes out the way we like, but the other
: cook is the one that seems to be having this
: problem. They both seem to be doing the same
: thing, but I was wondering if one is
: possibly using too much flour when
This is a common issue. Are you WEIGHING all of your ingredients, or are you using volumetric measures to portion them out? If you are still using volumetric portioning, you might want to seriously consider changing over to weight measures. Why? Because a pound of flour is always a pound of flour. It don't make no matter who weighs it, it's always the same. Consistency is the name of the game. There is another thing that can trip you up too. If you put the water in the mixing bowl first, then add the salt, sugat and the yeast, and I bet the oil too. This can be a real problem that you probably never see, but experience the effects of. First, salt, sugar, and yeast should never go into the water together. Salt and sugar are OK, add the yeast to the flour. If you use fresh/compressed/cake yeast just crumple it up and add it to the flour, no need to suspend it in water. If you use active dry yeast, hydrate it in a small quantity of warm water (100 to 105F) let it set for 10 minutes and add it to the flour. If you're using instant dry yeast, just add it directly to the flour, no need to hydrate. Why? Both the salt and sugar can/will affect the fermentative properties of the yeast (in a negative way) when you bring them into direct contact with each other. This can affect thecrisping characteristics of your dough. Next, when you put the oil into the water, it floats to the top of the water where it comes into direct contact with the flour. It soaks into the flour. When oil soaks into the flour, it cannot absorb water, hence your dough will look to be either too soft or too tight, now you add more water or flour to correct the problem. Wrong thing to do, now your entire formula is out of balance. Have you ever heard it said that the daily weather (humidity) has a lot to do with the amount of water you can add to the dough? Hog wash! It ain't got nothin' to do with it. That's your oil soaking into the flour hard at work to fool you.
I've concentrated on potential dough issues here as I think if the problem were oven related you would be seeing the problem at all times, or at least more frequently with both of your pizza bakers. This is not to say that it couldn't be an oven problem, or even a people problem, but I just don't think that's the problem in this case.
I hope I've been able to shed a little light onto the reason why your dough is giving inconsistent baking performance.
Tom Lehmann/The Dough Doctor