Problems with gassy dough and how to tame it

I know when weather gets warm in our area there are problems with managing mixing dough and managing the dough balls the next day most of the time.

On Monday cold water was used right out of the deli case to mix all of the dough batches. Even when using cold water and then mixing the bigger dough batches the final dough temperatures were right around 76.3 degrees F. The IDY amount that was used was 0.16%. The dough was balled right away and placed right into the prep fridge and deli case.

On Tuesday morning the dough balls were okay but after it got warmer inside at market the dough balls wanted to become gassy really quick. Most of the time they became gassy before a half of hour after being placed on the bench. The temperature away from the oven was 90 degrees F. Those gassy dough balls then become a problem to open evenly. I had to resort to using the pizza mold in the afternoon and evening to open the dough balls. At least no matter how gassy the dough balls were they opened evenly and the gas went into smaller bubbles in the dough.

These are some photos of the final dough temperature on Monday, a few dough balls, how the dough balls looked when they became gassy and what was used to tame the gassy dough balls. I hate to use the pizza mold because it isn't a professional way of opening dough balls but at least it works. The dough mold is heavy too. It can be seen even if a dough ball was really gassy what happened. There are also a few photos of finished pizzas when using the dough mold. In the one photo I took the one gassy dough ball and let it stretch some until it was longer than round at all and then put it into the dough mold. It became so easy to open then.

If dough balls are a little gassy I can open them okay but when they become really gassy I have problems with getting round dough skins and some uneven spots in the skins.

If I could freeze the flour, or use dough trays I probably wouldn't get those gassy dough balls. I think another reason the dough balls get gassy and are hard to get out of the plastic bags is because I am using a little higher hydration this year when the weather is warmer. I also could use ice to control the temperature but don't want to be dragging a lot of ice to market. Already enough of stuff has to be taken into market each week because the space is small where everything is made.

If anyone is interested this is a Marsal Pizza Dough Mold. http://www.marsalsons.com/doughmolds.html

Norma

Another experimental pizza dough with Sprite (NY style)

Another attempt was made at using Sprite in a pizza dough.  This time I tried 2.5% of the formulas water.  The dough ball was very easy to open.  The rim crust was moist, and had good flavor in little less than a one day cold ferment.

Norma

How to make a good NY style pizza crust with Sprite

These are the photos of the dough and pizza made with 3% of Sprite to replace some of the formulas water.  The dough was a lot softer than the same dough made with just water.

I really liked the part that the dough ball opened so easily in a one day cold ferment.

The rim crust was nice and moist. The rim was smaller than the usual rims I make when I open dough balls. I didn't do anything different to create the smaller rim. It was because the dough just formed into a skin without much of any elasticity.

I am not quite sure of what the small amount of Sprite does to the dough.  Will have to do some more experiments.

Norma

Tony Gemignani's Master dough with starter from the Pizza Bible

These are the results when using Tony's master pizza dough with the starter from the Pizza Bible, with the modified ingredients I posted about at Reply 1323 http://www.pizzamaking.com/forum/index.php?topic=30641.msg366271#msg366271

I was very busy yesterday, and the dough ball sat out too long to warm up, but the final pizza was very tasty in terms of the taste of the crust, the moistness in the rim and so forth. The dough ball was taken out of the deli case about 3:05 PM yesterday and then wasn't able to be made into a pizza until about 6:05 PM last evening. The dough ball was very easy to open, with no elasticity, or stretch back. I would like all of my dough balls to open that easily. The 2% AB Mauri malt didn't seem to affect the bake, unless the crispness of the bottom crust could be taken into account. I liked everything about this slice of pizza I tasted, except that it wasn't as crispy on the bottom crust as my regular boardwalk style of pizzas. I don't know how I could try to achieve a little more crispy bottom crust when trying the same recipe. The dough balls did weigh a little more than my normal dough balls.

Norma