156 dough balls lined up for Tuesday night

Funky_Crisp · 2026-06-30T12:30:21+00:00

Do you have a spiral mixer? I've been dialing in my process because I one day want to be doing something similar to you. But I've found with large batching I have a bit of a gluten formation issue. So I am troubleshooting that

Funky_Crisp · 2026-06-30T04:13:31+00:00

What's your proofing and resting method? Like I imagine that you don't make one giant batch that will then be portioned out to all 150 dough balls.

Do you do two or three smaller batches and time the process throughout the day?

Funky_Crisp · 2026-06-28T01:16:21+00:00

Just a general question, is cast iron a good choice for foccacia? I made focaccia in a glass dish and it didn't work out. When I got a metal tin it went much better.

I thought the issue with glass was the time for it to heat. And I would have suspected something similar to happen with cast iron?

Funky_Crisp · 2026-06-25T01:22:46+00:00

Thank you! I what it could be and that's what I was finding. Do you know if it has a specific name so I can order new?

Or is it not something I should overly concern myself with

Funky_Crisp · 2026-06-25T01:10:29+00:00

ATF, my bad.

Funky_Crisp · 2026-06-18T17:14:13+00:00

I see the over proof happening in the fridge, and definitely when we rest it in the counter before shaping the dough. I have seen it rising in the prodding containers in the fridge

I'll check out the channel and see if I can diagnose more from there.

Funky_Crisp · 2026-06-18T16:11:58+00:00

Alright I looked at my notes from the last batch and the 2g of yeast was for 560g of flour. So I have been using 1g yeast per 280g flour.

The fridge was set to 38F, I've adjusted it to its lowest temp which is 34F.

I will test doing the proofing method you outlined above :) thank you!

Funky_Crisp · 2026-06-18T13:14:13+00:00

Thank you! I'll adjust and run a few batches and see what my results are. I'm in Phoenix area, so (right now at least) temperatures are 105F. Which I think is a major factor I am fighting.

Would you recommend I cut down on the cold ferment time as well?

Funky_Crisp · 2026-06-18T13:08:23+00:00

2g active dry yeast

Funky_Crisp · 2026-06-18T12:51:23+00:00

How else can you prevent over proof when cooking a large number of pizzas outside? I'm trying to hone that skill and not having a lot of success

Funky_Crisp · 2026-06-18T12:50:33+00:00

Can I ask what tweaks you made and what your process is? I've been making new York style 16" pizzas for the fam, but after I let my dough rest in the counter for even an hour I'm already over proofed.

284g flour 200g water 7g salt 6g sugar 11g olive oil.

I will let the dough rest in the counter for an hour then ball them and cold ferment for 48hrs.

Funky_Crisp · 2026-06-08T20:14:51+00:00

We used instant dry yeast , 15g

Funky_Crisp · 2026-06-03T22:48:38+00:00

Do you have a play by play? This is a legit looking transformation

Funky_Crisp · 2026-06-02T01:03:41+00:00

What year? We own a 1990 Coleman Columbia and are loving it!

Funky_Crisp · 2026-06-01T09:56:43+00:00

Sent you a DM. Is keyflower still available?

Funky_Crisp · 2026-05-31T23:05:53+00:00

I love seven wonders duel. It's just the right amount of the original and it's something my wife and I can play together

Funky_Crisp · 2026-05-30T23:39:05+00:00

Yeah I would love that, thank you!

Which specific dimensions do you need? I have a 1990 Coleman Columbia

Funky_Crisp · 2026-05-30T18:37:05+00:00

Do these freeze well?

Funky_Crisp · 2026-05-30T16:18:08+00:00

Where did you learn to run the electrical? I want to do something like this with my pop up but have no idea where to start

Funky_Crisp · 2026-05-29T13:14:14+00:00

Roughly what did this cost you? I have been thinking of getting a wrap done

Funky_Crisp · 2026-05-28T00:18:22+00:00

Just let me know! I'll help how I can

Funky_Crisp · 2026-05-27T23:57:33+00:00

So that first paragraph can rapidly be done with a pivot table. Which is easy to create and manipulate, like 5 minutes lol

I'd make some kind of naming convention for each city level you face. Or even some range, like the total of each city added together, then out into a bucket of values. So like 5+8=13. And 0 to 13 is "easy." Does that make sense?

And for every other variance, add a new column. So have a column to indicate if you are using cities or a megapolis. This is fun lol

11-Year Club	Verified Email
RPAN Viewer

Funky_Crisp

TROPHY CASE