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From as soft and pliable as the dough looks to be I’d say either something like PZ-44/L-cysteine of quite possibly dead yeast since it would not show up on any label since it is included with the live/active yeast and all yeast ends up dead in the finished product. Tom Lehmann/The Dough Doctor

I wrote an article on oven selection where I discussed advantages and disadvantages of different types of ovens. Many of these have already been discussed here but one that seems to be missing, or maybe I just missed it, it that of being able to provide a regulated airflow to the top of the...

Daddio and I are on the same wave length, hence my question about insurance. Tom Lehmann/The Dough Doctor

Are you carrying any insurance on your delivery driver? Tom Lehmann/The Dough Doctor

This seems to be something of an ongoing problem with shops making Detroit style pizzas (that’s the style you’re making). If Daddio’s suggestion doesn’t work out for you (it does with some pans but doesn’t for others) you might want to look into blued steel pans for Detroit style pizza. A Google...

It’s my personal opinion that EVOO is just wasted when used IN a dough. On the finished pizza is a totally different matter. My preference for over 35-years has always been a pomace grade olive oil for use IN the dough. The stronger, more robust flavor does a much better job of flavoring the...

BOGOs aka TWOFERS (two for the price of one) In my opinion are never a good deal for the pizzeria because it leads your customer base to thinking that you’re still making a ton of money aka profit selling two pizzas for the price of one, then when you go back to normal pricing they turn away...

It’s going to be pretty difficult to sheet the dough right after mixing unless you use a reducing agent such as dead yeast or PZ-44. Tom Lehmann/The Dough Doctor

Since oil is an optional" ingredient in pizza dough formulas try just leaving the oil out of the dough entirely. As to why the dough might be reacting as it does to the addition of the oil I’m guessing that there is little gluten development in the dough (either due to lack of gluten forming...

When you were previously adding the oil, when were you adding it? The most accepted way to add oil is by using the delayed oil addition mixing method, by this method the dough is mixed until it comes completely together and you don’t see any dry flour in the mixing bowl (once you establish this...

When making vegetable laden pizzas in an air impingement oven your best approach is to follow Daddio’s lead and slow the oven down which may also entail baking at a slightly lower temperature. In some cases I’ve found it necessary to also reconfigure the top finger profile. If you have a closed...

More than likely you will find that the dough will be proofing into the holes in your baking disks, expand during baking thus locking the dough onto the disk. Every dough performs differently so you might just try a few to see what happens. Tom Lehmann/The Dough Doctor

Your best approach is to open the dough balls into skins and place them on wire pizza screens, place these in a wire tree rack and store in the cooler. Do Not Cover for the first 30-minutes, then slip a plastic bag over each tree rack. They’ll be good all day in the cooler. To use, remove from...

What size pizzas and especially what kind of pizzas are you making? This second question is a very important one. Next, do you want to press a flat crust or one with a pronounced raised edge? What is your dough absorption? Dough that will be pressed has to be soft and extensible, if this does...

Might I ask what kind/brand of 30-qt. mixer you have and what type of dough agitator does it have, assuming a planetary mixer it would be either a straight “J” arm or a reverse spiral mixing arm. Tom Lehmann/The Dough Doctor

Clownhair; PM me or contact me at [email protected] and I’ll be glad to discuss this for you. Additionally, I believe I wrote an article which addressed spiral mixers for PMQ, you might be able to find it in the archives. Tom Lehmann/The Dough Doctor

Actually, I wouldn’t recommend using water that warm, instead go with water at 100F and do this: Put 115F water in your mixing bowl (fill it at least 2/3 full) and allow it to set for a couple of minutes. This will warm the bowl reducing the need to have the water so warm. In view of your VERY...

It sounds like the stone temperature is too cold. How are you measuring the temperature of the deck (stone)? Do you have any sugar in your dough formula? I would suggest that you continue to use your cooler as it is/should be colder than your room temperature of 8 to 10C/46 to 56F and will give...

Oh my, as I’ve said so many time before “Without temperature control you cannot have effective dough management” As Daddio has alluded to, you might be paying the price for not controlling the finished (mixed) dough temperature in the form of poor or inconsistent dough performance. I would...

Zakhar; Since the dough is warmer than the cooler if you were to lid/cover the dough boxes right away you would get extremely inconsistent cooling of the dough balls and to make matters even worse you would get condensation forming inside of the box which would result in wet, sticky dough balls...