Today for the first time I used sourdough for my pizza bases; the same Dan Lepard basic white recipe as I have used to great effect several times for loaves: 40% sourdough leaven, 65% water, and 2% salt to 100% strong flour. I used the same Marriages strong Canadian flour as I've used before.
The dough came out beautifully elastic and stretchy and I was able to make eight 22cm diameter pizzas from about 650g of dough. They stretched out very thin and cooked quite quickly in the WFO at 400°C.
I wasn't too happy with them though. They were not anything like as crispy across the diameter of the pizza as the bases I'd been making before using quick acting yeast. I don't think I was overloading the pizzas with toppings, and they were certainly getting quite nicely browned around the edges.
I can't see any reason why a change in yeast should affect the base of a pizza ....not in the way it cooks anyway. Maybe the temperature of the dough and the amout of pizza's baked in one session may have something to do with it.
When I have baked a lot of pizza's in one session, I try to get the dough about 3 degrees c. ...this way you can roll the dough out real thin and it doesn't need docking as at that temp the dough won't puff up. After a certain volume of pizzas I still pause for 10/15mins to rake the ashes back over the hearth to put some heat back into the floor of the oven.
p.s....Glad you added your picture diary in your signature as it's always nice to re-visit someone's build......love the last pic btw.
....When I started using the commercial mobile Wood-fired oven(been a complete wash out this year btw) I was advised to use 120gms of dough. This worked well but I found it to difficult to roll out to 10" when time plays a major factor in the commercial field. I ended up using 180gms for a 10" pizza.
The pure nature.....and heat these ovens can be held at means the thin crust or Neopolitan pizza's are the best suited to wood-fired ovens.
Thanks for the comments -- perhaps I am being a little mean in the quantity of dough I'm using. Meanwhile I have gone back to a dough recipe that uses commercial yeast (I'm using Doves Farm Instant), and the last batch of pizza did come out better. I'll have another go with sourdough though, because it certainly does make for a tastier loaf and I guess it should do better as a pizza base also.