we have a new york style pizza restaurant and have been open for about 8 months, and recently been struggling with our finished dough product.
we are in mid georgia and the temperature and humidity has been rising since April
we do the following
- use 14qts (about 32lbs) of water in the mixing bowl
- add 1.5 oz of IDY
- mix a couple minutes
- add sugar
mix 3-4 minutes
- add salt
mix a couple minutes
- add 28 oz oil
mix for 3-5 minutes
- add high gluten flour )50lbs
- mix for about 8-10 minutes or until it gets smooth and satiny
we never crossed stacked the boxes but recently tried with no luck
the dough has been commin out real inconsistent, sometimes not rising and very difficult to stretch…ripping a lot of holes, sometimes it rises too big and we rip holes in it
can our inconsistent water temperature and timing of ingredients have influence on the product? rising room and water tempature?
any other suggestions?
thanks…new pizza man