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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and_dont_blink
There are too many variables, but you’re usually looking at heat/hydration/shaping/proof. I noticed a difference doing multiple foldings while doing cold ferments; e.g., pull out the dough, stretch and reshape, back in.
That top one looks especially tasty, keep it up!
hyperactiveme1
Easier if you posted your process/recipe
ASJehrool
As others have said, to know we really need to understand your process and recipe, but imo the biggest variable to change here is the amount of water. Higher hydration doughs tend to come out crispier, airier, etc, though they are harder to work with so make sure your shaping technique is on point
Savvsb
What’s your dough recipe? And also what’s your method for stretching the dough? Do you use a rolling pin? It looks like you may have overworked the dough and didn’t let any air get to the crust.
littledeadfairy
Try Vito Iacopellis dough recipes. I particularly love his [recipe](https://youtu.be/G-jPoROGHGE) with biga, flavour and texture are amazing! But it needs approx. 3 days in total to be ready to bake.
6 Comments
Hello /u/scdance!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
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).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
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There are too many variables, but you’re usually looking at heat/hydration/shaping/proof. I noticed a difference doing multiple foldings while doing cold ferments; e.g., pull out the dough, stretch and reshape, back in.
That top one looks especially tasty, keep it up!
Easier if you posted your process/recipe
As others have said, to know we really need to understand your process and recipe, but imo the biggest variable to change here is the amount of water. Higher hydration doughs tend to come out crispier, airier, etc, though they are harder to work with so make sure your shaping technique is on point
What’s your dough recipe? And also what’s your method for stretching the dough? Do you use a rolling pin? It looks like you may have overworked the dough and didn’t let any air get to the crust.
Try Vito Iacopellis dough recipes. I particularly love his [recipe](https://youtu.be/G-jPoROGHGE) with biga, flavour and texture are amazing! But it needs approx. 3 days in total to be ready to bake.