So i am currently using a Direct dough recipe for balls of 280gr (50/50 Caputo Nuvola & Pizzeria Red) – 70% hydration, 0.3% Caputo IDY, 1.6% fine salt – 10hr Bulk Room Ferment (19-22 degrees), 14hr Bulk Cold Ferment (4degrees) and 2 hr Balled RF.
While i m super happy with taste and structure (doesnt tear) i am struggling to stretch up to 12 inches – pizza in photo is 10 inch.
What would you guys reccomend to be able to have more elasticity during dough stretch for a wider pizza?
Thank you!
Mutti Sauce, White Onions, Shallots, Basil, Fior di Latte Mozzarella and Pecorino baked in an OONI KODA 16.
by HistoricalAd601
3 Comments
room temperature dough and not over worked.
Side question, I recently made pizzas that looked much like yours, with large puffy crusts. They tasted great but took up so much of the pizza area that the toppings piled into the middle.
Is this style of crust desirable? How would one stop it from happening?
First off, those look amazing.
My theory is that, given how much crust you have, you could have stretched it more. You’ll obviously lose some of the crust width, but the overall pizza should be larger. It might also be that you have to knead it more to give it more elasticity. My final idea – maybe extend the final 2 hours to 3 or 4 at RT.