Help with dough please

[italy2003gt]

Im having a problem with my dough recipe… Im in NY… we are hand tossing…

Heres my recipe
25 lbs all trump
7.5 qts water
6oz salt
12 oz sugar
we were using compressed yeast im gonna try IDY .75

Im using 48 oz stackable dough proofing pans… How long should the dough sit out before I refrigerate it… should I have the balls all stacked in the proffing pans tight.

 

[Patriot_sPizza]

little heavy on the sugar - I use 6 oz.

You could back off a little on the salt as well - will help when tossing…

No oil? helps w/stretching - perhaps add 4C & reduce H2O a bit…

As soon as you make the dough, stash it in the cooler…

Best dough, IMHBCO, in used after 24 hrs…

I just stack up the trays & roll 'em in the cooler…I don’t oil the DB, but Tom L says 2…

 

[Tom_Lehmann]

Check the RECIPE BANK or e-mail me at [email protected] to get a copy of my Dough Management Procedure. This will answer all of your questions.
Tom Lehmann/The Dough Doctor