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See viewtopic.php?f=6&t=1393&p=7395&hilit=#p6996. PN

Did you mean to say that you used a commercial cooler rather than a refrigerator? And if the latter, did you cross-stack and then down-stack the dough trays? And did you go directly from the bench to the cooler? And how long were the dough balls kept in the refrigerator/cooler before using...

kes8622, If you are using 0.14-0.15 ounces of ADY for two cups of flour, then by my estimate you are still very high, at about 1.6% ADY. It’s hard to be more precise since you are using a volume measurement for your flour. You should be able to use far less ADY, maybe around 0.40% for a one-day...

kes8622, One thing that jumps out at me is the use of a full packet of yeast (0.25 ounces) for two cups of bread flour. By my estimation, that is close to 3%. That is a lot more than you need for a 24-hour cold fermented dough. Were you pan pizza and garlic knots based on a similar fermentation...

Paul, What is the model of the oven and where are you planning to open your shop? And what style of pizza are you planning to make? PN

Can you tell us what the 50% Hamburger and 2% ActiPlus products are, and what they are used for? And have you concluded at this point that the flour you were using was the problem, as Tom Lehmann mentioned as a possibility? PN

RaymiR, For a discussion of the use of milk products in general in pizza dough, see viewtopic.php?p=2102#2102. PN

Costco uses mozzarella cheese from Foremost for their food court pizza. I don’t know if that is for all Costco stores or if it is the same mozzarella cheese that it sells to customers in their stores. PN

Steve, That does sound good. Can you tell us what size can and brand of nacho cheese sauce you used? And did you use the elbow macaroni? Thanks. PN

Paul, Looks can be deceiving. How did the pizza taste :lol:. PN

David, You might want to get in touch with the guys at http://streetza.com/. I think you will find that it isn’t as simple as just driving up to a location and selling pizzas. I have read horror stories about how street vendors with food trucks in places like NYC compete for spots and end up in...

Tom can correct me on this, but I do not think that Freddy’s dough formulation as presently constituted is a particularly good candidate for commercial use. For example, I estimate that Freddy’s recipe calls for over 6% sugar (as a percent of the combined weight of high-gluten flour and...

Integraologist, I believe the texture of the crumb of the Papa John’s crust is because of large quantities of oil (soybean) and sugar in the dough. The dough balls also are a few to several days old before using (PJ makes twice a week deliveries from their commissaries to their stores). BTW, PJ...

Freddy, Are you planning to use the dough recipe you posted in a commercial setting and, if so, what kind of oven will you be using? Also, what size pizza will you be making and what amount of dough will you be using to make the pizza? PN

Freddy, Is the water by volume or by weight? And is the oil 1 1/4 teaspoon or tablespoon? PN

Tom Lehmann: Tom, I interpret the above quoted statement to mean that the 0.1% IDY is with respect to the preferment flour, not the total formula flour. Is that correct? Also, how soon can the preferment be made? For example, can it be made early in the morning of one day and be used to make...

Tom Lehmann: Tom, As a point of clarification, in the above quoted portion of your reply to Norma are you saying that the total dough formulation (a part of which is to be used to make the preferment) should have a hydration of 56%? Norma indicated that she is currently using a total dough...

italy, You have a good eye. However, 13 pounds would yield a hydration of 26%. If it is 13 quarts, that translates to a hydration of around 54%, which is plausible. PN

fitzee67, What kind of dry yeast are you using–active dry yeast or instant dry yeast? And is the oil quantity you mentioned by volume or by weight? The first thing you have to do is to convert all of the volume measurements to weights and derive the baker’s percents for the different...

Tom Lehmann: Tom, Can you explain the phenomenon that occurs to cause a crust to blister or bubble when too much salt is used, and also the phenomenon that takes place to cause the crust to have a pronounced starchy taste when too little salt is used? Thanks. PN