Wow…that sounds like a lot of work each day…covering dough…wiping with oil etc. for the record we make great pizza & dough. Every day customers go out of their way to tell me personally rather than waitress that the pizzas are great…best in Sydney etc etc… I’m really pretty happy with the general dough and taste…just concerned about current softness …I’m often confused as to why people assume 2 hour fermentation dough is not up to scratch. To be honest i just wanted to try making it early in the morning as Chris Bianco does…but not after the whole 2/3 day in the fridge thing…don’t have enough fridge space anyways
Thanks for the advice Tom…will play around with salt levels and water levels…it’s strange that reducing the water makes dough less crispy…the wonders of dough huh.
I use a conveyer by the way - and yes compressed yeast.
btw - what exactly is dough absorption ?