for some reason i am having a problem lateley duplicating my dough at my new location over the last few months it is not rising and spotting up real fast so i dont know if i need to alter my recipe for a different cooler or water quality any ideas of what to try would help i love pizza and this dough is just nasty thanks
I would temp out your water. and just for S & G I would check the room temp of where you are proofing your dough.
Shoot an email over to Tom “The Dough Doctor” Lehmann at the American Institute of Baking. He will get you fixed up, no doubt. I am sure he will have a few “starter” questions to try and identify teh problem, but I am sure he will find out what it is. He email address is tlehmann@aibonline.org
try using bottled water
i bet this will fix your problem…