Last night I actually used my infrared thermometer to measure the temperature of the water I used for making pizza dough, and I also measured a few other things around the kitchen.
The water I used was 115 degrees, and it felt much hotter than what I’ve used in the past. I finally figured out that my crust has been rising too slowly because I haven’t been properly waking up the yeast!
I also learned that the stove was about 150 degrees while I was heating the pizza stone, so it was safe to leave the plastic bowl there to keep the dough warm. I also learned that our fridge is about 50 degrees- probably warmer than it should be, but we don’t really keep meat in there, so I’m not too worried about it. Maybe if I turned it down some then fish would stay nicer longer. Any opinions on that?