Ok here the deal... My boss just opened a place and desided to make his own bread for the sandwiches. This is great and it's not bad tasting. But now he desided that just sandwiches will not be enough and went with the pizza gig as a side kick to the main idea of his ordeal.
Now he brought me on to run the pizza gig with what he has to work with, (no this isent the food network show i'm on...lol). But I did take on the challange of making a pizza dough with what worked for him at home in small amouts and he did all the math to make it larger. His bread dough comes out mmmm, ok for most part in my openion.
To my knowlage the owner uses all purpose flour, active yeast, water (110 F), Olive oil, and i beleave salt. At the same time he is trying to use the same dough with a bit less yeat in it.
Problem At Hand: The bread come out great , in the commercial mixer for around 12 mins (smaller mixer), all happy with it... The pizza dough (using a press set at 80 F to 116 F (top)), makes the dough come out to size weighed (14oz or 16 oz) but shortly after still on the press it is noticiblely seen that it shrinks. When you take it off the press it now becomes smaller. And at times some balls of dough will come out of the press looking like swiss cheese. Again when taken off the press it begines to shrink more so.
What us cooks are doing at this point is rolling the dough out by hand after the press. Our goal is to be able to press the dough to the prfect thin crust that has a crispness to it.
What do we need to add , subtract, do longer or less to get the pizza dough to work with the press?
Note: Can NOT use Milk or Eggs in the recipe.