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similarities
This is a 48 hour poolish. I’m using Vito’s poolish and dough recipe. If anyone needs that recipe, I can post it here. Cooked for roughly 2 minutes or so in my Ooni Karu 12 at 750F.
DimitriElephant
I just did the Pizza Bible napoletana recipe this week and it worked perfectly. He has the poolish sitting out at room temperature for 18 hours, then mixed to make the dough and left in the fridge for 48 hours. Best crust I’ve made yet, was really pleased with it.
SpearandMagicHelmet
This is exactly me at this point. OP, please update as you try some of the awesome suggestions.
italianpapi123
Yum
Useful-Ad-385
Thinner dough. Sauce all the way to the edge, and a bit longer in the heat
KindaIndifferent
If I read correctly all water is 700ml and flour is 1250g. So you’re at a 56% hydration ratio. Might up it to 750ml of water (60% hydration). I typically do 65% tho.
Also how hot is your deck when baking? Hotter deck/oven = better oven spring = airy crust.
How you need also comes into play. Hand kneading/stretch fold technique will give you better gluten structure than machine kneaded (like a kitchen aid). And better gluten structure gives you better rise.
Edit: saw your comment that oven was at 750. Assuming this was deck temp and ambient was as hot or hotter, temperature isn’t the issue. Though 800-850 will give you better results.
anon12121212121213
I’ve had this same problem! I’m also using Vito’s poolish recipe. Make the poolish, rest at room temp for an hour then in the fridge overnight. Mix the remaining flour + water + salt the next day approx 2/3 hours before making the pizza. Mix into a dough, ball up and let rest for a couple hours.
8 Comments
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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This is a 48 hour poolish.
I’m using Vito’s poolish and dough recipe. If anyone needs that recipe, I can post it here.
Cooked for roughly 2 minutes or so in my Ooni Karu 12 at 750F.
I just did the Pizza Bible napoletana recipe this week and it worked perfectly. He has the poolish sitting out at room temperature for 18 hours, then mixed to make the dough and left in the fridge for 48 hours. Best crust I’ve made yet, was really pleased with it.
This is exactly me at this point. OP, please update as you try some of the awesome suggestions.
Yum
Thinner dough. Sauce all the way to the edge, and a bit longer in the heat
If I read correctly all water is 700ml and flour is 1250g. So you’re at a 56% hydration ratio. Might up it to 750ml of water (60% hydration). I typically do 65% tho.
Also how hot is your deck when baking? Hotter deck/oven = better oven spring = airy crust.
How you need also comes into play. Hand kneading/stretch fold technique will give you better gluten structure than machine kneaded (like a kitchen aid). And better gluten structure gives you better rise.
Edit: saw your comment that oven was at 750. Assuming this was deck temp and ambient was as hot or hotter, temperature isn’t the issue. Though 800-850 will give you better results.
I’ve had this same problem! I’m also using Vito’s poolish recipe. Make the poolish, rest at room temp for an hour then in the fridge overnight. Mix the remaining flour + water + salt the next day approx 2/3 hours before making the pizza. Mix into a dough, ball up and let rest for a couple hours.
My crust is still quite flat though 🙁