I desperately need help! I made the Lehmann dough the first time and it was great at 12 hours of cold ferment and even at 48 hours. At 72, it wasn't easy to work with. I made another batch last night using IDY (first time I used ADY) and after ~14 hours of cold-fermentation and 2 hours at room temp, it has over risen, it stretched to size by simply removing from the dough-proofing box to my prep table and it is far too chewy, not crispy and I also can't seem to get a rim/crust as the dough stretches way too quick and the crust sort of disappears.
I will make another batch tonight using ADY or maybe some compressed yeast if I can locate some quickly enough. Is there really a huge different in the finished product when using compressed yeast vs ADY?
My husband and I are opening a restaurant. Our menu is pizza, wings, subs, cheesesteaks, salads and burgers. His father owned a similar restaurant when my husband was growing up and he worked the grill/fryers for years so the wings, subs, cheesesteaks, etc are all amazing. They had a gentlemen that came in daily, made the dough, rolled it into pans (I guess they pan-proofed?) and they baked the pizzas directly in the pans. All they had to do was pull the pan out of the cooler, add sauce, cheese and toppings and voila, great pizza!
I am trying to get a good recipe for the restaurant and I can't seem to get anything that's working well. I am also very confused about dough ball sizes, how long I can keep the dough at room temp and how I can go about keeping track of my dough ball inventory without wasting a ton of dough.
Are there are any fool proof recipes I can try? I am trying to achieve a NY style pizza (but with a slightly thicker crust that can hold toppings).
I have been reading through the forums for days and I am trying to learn as much as I can. Making a pizza in a commercial kitchen is completely different than making one at home.
I thank you all in advance for any help you may be able to give! Thanks!