%% Category::<h1><span class="material-symbols-outlined">join_right</span> </h1> %% <h1><span class="material-symbols-outlined">join_right</span>The DoughJo Jo. </h1> Created: Fri, Sep 19th 2025 #doughjournal > [!abstract] What’s the DoughJo Jo > The DoughJo Jo is where what I’ve learned from dough journaling is summarized. ## Things I documented before I started this page: - The last few tests have been revolving around fats and I have found that using a lot will result in extra crispy pizzas, but the volume will be affected. No fat at all actually resulted in a softer but more voluminous pizza. It's important to keep in mind that there are other factors and ingredients that play a role in this area. - It might be time to start really focusing on fermentation times and temperatures in relation to the amount of leavening in a formula, including the defrost method, as this element seems to have a big impact on the final result. - What the pizza is topped with can have a considerable impact on final result as well. For instance, whether you put the sauce on, if at all, before it bakes. Does the weight and temperature affect the crumb, texture or volume in general? - When feeding the starter close to when the batch is being made, it seems that the fermentation rate is accelerated, which makes perfect sense, but is this a new juggling act between the two forms of leavening that can affect the final result in a significant way? ### Moises Codrington thoughts - When dough is fermented too quickly, the pizzas lose color, crunch and volume. This is because the yeasts have eaten all the sugars. - Waking the starter up, with 50g each of flour and water, before making the sponge caused there to be too much activity. - If you see lot’s of activity, more than usual, when dealing with the sponge, it’s not too late to adjust the yeast. - Moises was *also* made with a higher hydration than the dough before it and the yeast wasn’t adjusted to account for the faster fermentation that causes. - The dough was left out at room temperature for longer than usual after being mixed to a relatively high final temp of 81 degrees. This compounded the above. [[Moises Codrington|full doughjo here]] ### Geo Stephens thoughts - The difference between 550 and 500 degrees is a massive difference - Leaving a much bigger gap between pizzas might help if making more than one - Perhaps whacking the broiler on for some time to warm the steel might help further [[Pizza steels|tests needed]]. - One thing that surprised me was that the doughballs despite only having .2 less yeast lasted a considerable amount of time in the fridge - I might have over proofed the second pizza made each night due to the longer wait for the oven to heat back up [[Geo Stephens|Full doughjo here]] ### Basil Zylkian thoughts - A shorter bench proof isn’t quite as bad when you have a higher hydration - The dough was a lot easier to work with this time, a lot less sticky could this be simply due to the much more precise temperature control during mixing [[Basil Zylkian|Full doughjo here]]