Pizza dough changed from usable to sticky
Thanks for the replies. I have experimented a bit with hydration with a 2 kilo of flour batch. I found reducing the water by 25 grams to have 1100 gram of water gave better dough. That was at shade temperature 29.5C and 90% relative humidity. The reason I started the question is a friend’s son worked for a large pizza franchise and they had correction tables for temperature and humidity changes.
Yes it is possible the flour mix has changed but they are the only supplier available so I cannot try another brand yet. I have not measured the water PH. I do know it is high in calcium and magnesium salts. It’s from a bore 33 metres deep. It’s been used for pizza dough for 2 years but a change in its make up is possible.
I will try the longer kneading, maybe that will work. Our present system is ‘just in time’ dough making as we are running out of fridge space. Water at 40C is weighed out part is used to activate the yeast which takes minutes. When mixing of the dough is done it is proofed in covered stainless steel bowls. First rise takes about 40 minutes. It is turned over and punched down. Then it stays in a refrigerator up to 2 days. Using cold water is not an option as we sell thousands of pizza a year.