These photos are from the pizzas made with the regular boardwalk style doughs that were mixed on Sunday. If someone didn't read about Sunday, the market temperatures were only about 37 degrees F when the dough batches were mixed, and the final dough temperatures were about 56 degrees F, and falling until one batch was cut, scaled, balled, oiled and put into the plastic bags. The GM Full Strength flour was used for these pizzas.
The first pizza out of the oven is the one with the lighter rim crust. The darker rim crust was for a customer that wanted a pizza with a darker rim crust. It can be seen there were fermentation bubbles in the skins even though such a low final dough temperature happened. I did heat up each of the dough balls for at least 15 minutes in the heating cabinet, besides letting them sit on the bench. The photo of me with the snowman is just for fun, since it was so cold at market when the dough batches were mixed. It almost felt like it could have snowed inside market on Sunday.

The 2 slices of pizza I tried were tasty in the crust.
Norma