I'm a total novice here, done a lot of reading here as I hope to open a pizzeria at some point. I am using the following recipe for hot press skin forming, which is why I have used 6% oil to reduce snapback.
Does this appear ok.
I made a batch of 12 balls at 12oz in a planetary mixer as per Tom's procedure, with a final dough temp of 63f, balled and cross stacked for 2 hours in cold room then nested. I measured my cold room at 45f as it is used for beer kegs and drinks. Is it cold enough for cold fermenting.