I quite happy with my progress, but I feel there's too much crust in my pizzas. How can I tame them?
by undo333
4 Comments
Helsinking
No, this is exactly how I’d prefer my pizza haha
Richamer
For a 12 inch pie, weigh your dough ball out to 245-250 grams. Gives a nice thin crust without the balloon edges.
Iayup
Leave a thick band of sauce where you want the sauce to stop and crust to start. Works for me. I’m jealous of your dough tho, can you give me to TLDR version of your recipe?
themanwithaplan1999
Well you can stretch the dough any way you like it, no? Seems like you went all the way as they do it on YouTube videos.. And it looks like proper Napolitana
4 Comments
No, this is exactly how I’d prefer my pizza haha
For a 12 inch pie, weigh your dough ball out to 245-250 grams. Gives a nice thin crust without the balloon edges.
Leave a thick band of sauce where you want the sauce to stop and crust to start. Works for me. I’m jealous of your dough tho, can you give me to TLDR version of your recipe?
Well you can stretch the dough any way you like it, no?
Seems like you went all the way as they do it on YouTube videos.. And it looks like proper Napolitana