I've been using a dough recipe we developed a few months ago and it's been doing great until this week when it starting acting a little strange.
In the oven the dough has been raising itself off the deck more than usual. It's causing small pockets which don't bake as nice as the rest of the pizza. Almost under baked. We are running the ovens at the same temp.
The dough has seemingly been the same to the touch as far as mixing and shaping goes. The walk-in is the same temp and the pre-ferments have also been healthy and used on the typical schedule.
I can't figure out what the variable is. The dough guys on the line say it feels slightly wetter to the touch, but the hydration is the same as always.
The formula is as follows:
KA special 100%
Poolish 66.6% (16-18hr, .02% red label)
WW Levain 14.8% (100% hydration)
Sea Salt 3%
Red Label .4%
DDT: 75 Degrees, No bulk ferment, 24-36hr cold rise.