Struggling with Dough - Tom or anyone

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

read the 1st reply b4 you ask the same Q

sorry…I initially didn’t think it went through as my computer “locked up” when I hit the submit button…