What is the finished dough temperature? Do you cross-stack the dough boxes in the cooler? Do you oil the top of the dough balls? Do you bring the dough out of the cooler 60 to 90-minutes prior to opening the dough up into skins? You indicate that you pull the dough from the cooler and allow it to come to room temperature before using it. This is way too long, and it might be resulting in excessive fermentation, which weakens the dough structure, and could result in lack of dough performance or oven spring. I also checked your dough weights using Pi X R squared. Using your 15-inch size with a dough scaling weight of 19-ounces as the standard, your 12-inch calculates out to 12.25-ounces and the 8-inch calculates out at 5.5-ounces. These are the calculated dough weights using a specific dough weight of 0.1073-ounces per square inch of surface area. This is the specific dough weight of the 15-inch pizza with each of the other dough weights adjusted to the same specific dough weight. I’ve rounded the weights to the next higher 1/4-ounce increment.
One last thought, do you know what your top and bottom finger profiles are? If the top profile starts out with a full open, you might be crusting the dough over too soon in the oven, thus inhibiting any oven spring. By going to a closed or partial finger in the first top position, you can achieve better dough volume/height/oven spring.
Tom Lehmann/The Dough Doctor
