Pizza night at our house, gotta tweak the 48hr dough though, wasn’t happy with the rise on the crust.
Pizza night at our house, gotta tweak the 48hr dough though, wasn’t happy with the rise on the crust.
by Abuck71588
6 Comments
Top_Mongoose1354
Yeah, dough looks fairly low hydration? Also, maybe include a small percentage (5% or so) sifted rye flour, or wholemeal flour to encourage better browning?
TravestyFun
a little malt would help sure but more than anything you need more heat. how hot is this cuisinart running big dog?
tipustiger05
I could give you some feedback if you give the full formula and process.
My initial thought is that the rise is fine and if you increase your dough amount and press out a larger crust, you’ll get a taller crust if that’s what you’re after. Could also have to do with stretching – make sure you press down firmly when you make the crust to seal gas in. Also looks low hydration so bumping that a little could also help.
pleasedontsmashme
How’s your oven?
freakmeout123
The dough needs more hydration yeah, but it still looks good af, the ingredients yum
KittiesRule1968
You cook your pizza sauce? Most of the pizza joints, including the great ones in New Haven don’t cook pizza sauce because it cooks on the pie. Cooking it really darkens the flavor in my opinion. Gorgeous pie though.
6 Comments
Yeah, dough looks fairly low hydration? Also, maybe include a small percentage (5% or so) sifted rye flour, or wholemeal flour to encourage better browning?
a little malt would help sure but more than anything you need more heat. how hot is this cuisinart running big dog?
I could give you some feedback if you give the full formula and process.
My initial thought is that the rise is fine and if you increase your dough amount and press out a larger crust, you’ll get a taller crust if that’s what you’re after. Could also have to do with stretching – make sure you press down firmly when you make the crust to seal gas in. Also looks low hydration so bumping that a little could also help.
How’s your oven?
The dough needs more hydration yeah, but it still looks good af, the ingredients yum
You cook your pizza sauce? Most of the pizza joints, including the great ones in New Haven don’t cook pizza sauce because it cooks on the pie. Cooking it really darkens the flavor in my opinion. Gorgeous pie though.