I’m loving the Neo Neapolitans coming out of my K2Max lately (today’s lunch is pictured), especially with the Julian Sisofo poolish recipe which has become my go-to. But I find that no matter how much air I press out and how small I form my edge, the rim always puffs up like a balloon and the diameter shrinks down to 10.5” instead of the original 12”. So too much of the circumference is taken up by cornicione IMO. What am I doing wrong?
To be clear, I’ve even tried flattening and saucing very close to the edge (leaving maybe only a .25” rim), and over-stretching it to 13”. But the minute it hits the hot oven, the edges immediately balloon 5x their original size. I’d rather have some control of how big they turn out. Anyone with some conventional know-how on the subject?
by Shanksworthy73
34 Comments
You’re living many people’s dream. Main cause for this is too much gluten development/stretching technique. What’s your mixing/proofing method?
I would love to have that cornicione. Can you please enlighten us of your proofing and stretching process?
This post could easily be taken as a humblebrag by the audience.
Show off.
Looks like you absolutely nailed the style.
However, if you’re really looking to skinny up the crust, I’ve found that pizza tends to not bubble where it’s been physically ‘stretched’ instead of just ‘pressed’. To ensure I get a skinny crust, I do my regular pressing from the center outward forming the basic shape and forming the basic skinny crust (~1/2”). Once pressed to shape, pick up the disc of dough and let half of it rest on the counter and rest the other half on your knuckles, rotating it so gravity is doing most the work; pull your hands apart as you rotate to help with the stretch, as needed. Once happy with that, use the back of your hands and similarly stretch it (gravity and pull apart as needed) so it matches the same thickness you did near the crust with your knuckles.
Stretching pizza is only something learned by doing it repeatedly, and pizza doughs are not all created equally.
“Ugh why does everyone like me and why am I so good at things? Erghhhh!!”
My steak is too juicy
because you’re so awesome
What size dough ball?
That’s like saying I hate that I have a Perfect penis
Like it’s a bad thing???
Not so humble brag lmao. Love it.
https://preview.redd.it/ocfhvub2l6sf1.jpeg?width=3072&format=pjpg&auto=webp&s=c52a66a596bf3e48a33ba0a84d3005f53ea4e155
Kinda like it better that way, way less chewy.
I watched the video u use for reference. The most difficult part looks to be that final stretch. Holy cow.
My wife saw this and said it made her puffy too. Well done
Maybe try doing the majority of stretching around the edge of the pie and leave the middle as thick as possible.
>Why’s my cornicione always so puffy?
Uses a recipe titled “Puffy Poolish Pizza”.
I think I see your “problem”. Maybe start by choosing to make a pizza dough that doesn’t have “puffy” in the title.
thats a nice pizza, fuck off
Your pizza looks exactly the way it is supposed to look. If you do not like the end result, you should find a different recipe. You linked this : https://youtu.be/YaXpbgu7VoM?si=ndsnWGFqS7sGtGEK .. It is identical to yours.
Lmfao, humble brag be damned, this is just straight up bragging and I tip my hat to you for achieving it.
I’m so sorry for your misfortune OP. Please send all pizza to me & I will dispose of it properly.
Air development probably yeast ratio.
Well done
Try poking the outer diameter with a fork
Upvote for use of the word “cornicione”
Add a bit more salt to the dough, and like other people have been saying, stretch your dough a bit.
When I was a kid, when you ate pizza with a bubble in your crust, you made a wish while biting down on the bubble.
No serious replies lol if you want it less puffy either stretch it thinner, overwork the dough more, or lower the hydration a few percentages
Not sure but it looks delicious!
Why are you complaining? This is literally perfect. Learn to appreciate your creations and stop complaining on the internet about something that needs zero improvement at all.
For me this happens even if I’m using a tiny bit amount of yeast but I do a long cold ferment and I mix my dough to a final dough temp of above 24C. The yeast activity goes through the roof and results in lots of puffiness. I don’t particularly like so much of it so i always try to use ice cold water when starting my dough to combat that.
Perfection!!
Are in you a higher altitude, by chance? I live in a lower altitude area, but I’ve had pizza in the Rocky Mountains, and it was puffy like this. Looks lovely!
First off: I’d be sooo happy if I could make that at home.
Secondly I’d just have two to compensate for the minor loss of losing 1″ of diameter.
This is the crust I dream of making. What’s your recipe?