Tom, a quandary tonight. There's something amiss here, but not quite sure what.
The specs: 2 pizzas, same dough batch. All Trumps at 70 HR, (.02 IDY, all in poolish ( 42% of total dough) which was held 2 days in fridge after fully fermenting) 2.7 % salt, 2% sugar, 3% oil. Hand mix with a couple of stretch/folds over 45 minutes, FDT 77, then 8.5 hours in a cooler ranging from 66 to 61F, then 9 days in fridge at about 32F, the last 8 hours at 40F, then about 2 hours counter at 76F.
The first pizza ( sauce, cheese chorizo) baked Blackstone launch 750, 4.5 minutes with turn down ( screen after first minute or so to protect bottom)
Second pie, less than 20 minutes behind first. was a Capricciosa. While launch was intended to be the same, the BS had other plans and temp at launch was 833, hotter than I wanted for a malted flour. So I screened after 30 secs and turned down flame after OS. I pulled the pizza at 3:30, still a good time
So, the issue: The first pie, the slightly cooler, longer pie was very good..light and airy,a touch of crispiness to the rim, nice and thin and easy to open, Very tender.
The second dough was just okay, ( the toppings were much better). It was denser, missing the toasty overtones...a most different crust. My wife, who is a pizza non-obsessive, noticed the clear difference between crusts and preferred the first.
So, Tom, what do you think...where was the error here? Did the hotter te,temperature pass the sweet spot for OS ? At first, I thought maybe a little overfermnented, but with .02 IDY would a an hour on the counter make that much difference? It wasn't a bad pie, but sure paled compared o the first.
Thanks Tom !