Needs some help with crispy dough

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by Bingbat, Oct 9, 2017.

  1. Bingbat

    Bingbat New Member

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    Hi, hoping you can help me. I originally had a stone pizza oven and had no problems with getting a crispy crust. My business grew and had to switched to a conveyer oven. The problem is I cant get a crispy crust. Comes out chewy and has no crunch. I've kept the same recipe for both ovens used.
    25 pounds flour, 1 cup oil, 1/4 cup salt, 1/2 cup sugar, 1/4 cup of yeast and 1 gallon plus 2 cups of water. Water is stored in cooler at 34 degrees. When making a batch of dough I mix it in a berkel dough mixer for approximately 7-8 minutes. The dough is warm to the touch. I let it rest for 10 minutes then cut and form into different size balls, spray with veggi oil , wrap the tray and place in the cooler for 24 hours. The next day I pull what dough I need , run it through my dough machine to stretch it and screen the dough. The dough is out for app. 2 hours before the are used. An extra large pizza is 24 ounces of dough. I've tried about everything I can think of to get a crispy crust and nothing works. Can you help?
    Thanks