Re: Why is there mould forming

How does it work with old dough- I’ve seen videos of pizzeria throwing an old doughball in to mixer but how do people work out how much to put in? Does the stage of fermentation of the dough ball impact Proof times? I find it a bit scary as unlike using some of the proofing predictors from on here I wouldn’t know how many dough balls to throw in to have new dough ready at the right time or is there a formula for that??

This thread may be of help to you:

https://www.pizzamaking.com/forum/index.php?topic=65418.msg640556#msg640556

Peter