Ok so i am part of a locally run small 20 store franchise and our dough reciepe calls for hot water. about 120 degrees.
But when our dough is fresh it cooks way faster and is doughy in the center and you have to push the pan back in the oven on combo pizzas to get them to fully cook. I have always thought this was stupid cause i have been raised on cold water dough before this style of pizza
Our dough reciepe is 1.5 gallons water, 8 oz salt 12 oz yeast 12 oz sugar 16 oz oil and 25 lbs flour and hot water. we ball the dough up and roll it out with a rolling pin and then place the dough in the pans and let them proof for an hour or so until they are fluffly and then put them away.
Well over the last few hot days the dough has over proofed and fallen in the pans. So today i used cold water and the pizzas cook way better in the oven and are not doughy and are cooking better and they still proofed fine just took alittle longer.
My question is what does the hot water do that is effecting the cooking of my dough, and im going to watch this over the next few days and see if it fixes my dough problem
any thoughts would be helpfull