A year and half in pizza business. Need help.

[aiisshsaak]

Hi guys, so i have started my own pizza shop after practicing in make my pizza perfect, so far so good but lately there is something wrong with my pizza dough. I dont know where exactly the problem is, maybe in fermenting process or the way i store it. The temps and other ingredients. I have tried everything i possibly know. If you own a pizza business please help and tell me how you store your pizza coolin temps nd yst percentage.

[Jackitup]

Post your work flow and formula and/or PM Tom Lehman (Dough Dr) and he could best diagnose your issues. Other here can too but need more info.

[MarkMarkyMark]

Hi guys, so i have started my own pizza shop after practicing in make my pizza perfect, so far so good but lately there is something wrong with my pizza dough. I dont know where exactly the problem is, maybe in fermenting process or the way i store it. The temps and other ingredients. I have tried everything i possibly know. If you own a pizza business please help and tell me how you store your pizza coolin temps nd yst percentage.

We'd need to know how you currently make and store your dough.  Just 6 months and now have an issue, sounds like it could be weather related, or it could be maybe a batch of yeast is not working right.  Honestly, we need to know what the problem you are finding is and what your methods are to figure it out.

[The Dough Doctor]

To summarize, we need to know specifically what issue you're having or seeing with your dough/pizza, your dough formula, flour brand/type/bag name, dough management procedure, type of oven, baking platform (screen, pan, disk, oven deck/hearth) and lastly what kind of cooler do you have (walk-in or reach-in). With this information we should be able to either identify the cause of the problem or give you some good direction to finding a resolution.
Tom Lehmann/The Dough Doctor