Tom,
Our operations are such that we take a cold dough ball out of the fridge, flatten and warm the dough to 140 degrees with our DoughPro press, top and place directly on the deck. My question is what affect does it have on the dough to warm like this rather than letting it sit out at room temp before pressing out? It seems to me that our crust is a little tough to chew (not too bad though).
Our operations are such that we take a cold dough ball out of the fridge, flatten and warm the dough to 140 degrees with our DoughPro press, top and place directly on the deck. My question is what affect does it have on the dough to warm like this rather than letting it sit out at room temp before pressing out? It seems to me that our crust is a little tough to chew (not too bad though).
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