Hey all,

We cook pizza on a Gozney Dome at our concession stand - we do a 60% hydration Neapolitan style - between a 14-60 hour cold ferment.

We are getting some inconsistency with our bake. Lately the dough is cooking well top and bottom, but staying doughy in the middle. Usually it is a perfect cook throughout. It’s about a 90 second cook time.

We are trying to figure out what the variables could be that are affecting it.

The difference in cold ferment time could be a factor. During our peak season business we end up having to mix for 12 hours later, as we have limited storage. However sometimes our dough lasts up to 4 days.

Is it possible that the longer ferment is causing the dough to be less cooked? Is there likely another factor? It’s worth noting that we have no climate control so we are typically at the mercy of the humidity whatever it may be.