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TotallyNewNewNew
70% hydration, 3% salt, poolish, spiral mixer, 44h cold ferment, 6h RT. One batch Caputo Pizzeria, one batch Super Nuvola. Used PizzApp. 900F wood-fired Uuni Karu.
PipeMentali
I’m not an expert but l’m pretty sure Neapolitan pizzaioli call that “Measles pizza”.
It can be caused by the extreme shock the dough get by going from the fridge to the oven too quickly.
Is that your case?
PauLambert1337
What oven do you have? I think the pizza just needs less time in the oven, maybe by turning it quicker. But then also not too quick, so that the bottom of the pizza does not get undercooked. I have a Ooni Koda 16 and I must find the balance between those two things when cooking a pizza. In terms of leopard spotting and just everything else… the most perfect pizza in my imagination is always from Da Michele in Naples. Somewhere I read they use 62% Hydration for their dough.
TBaggins_
I’ve noticed my pizza tend to achieve this when it’s starting to slightly over proof. Do you include your dough warm up in the 6hr RT? Maybe try a shorter RT time.
thims89
44 hr cold ferment might be your problem. Try 6-12 hrs cold ferment and then room temp for at least another 12-24 hrs. Maybe you’re using too much yeast too?
Lon72
I used self raising flour once and it came out a bit like this.
dafukusayin
spread out sauce and toppings more, your crust is yuge
metabrewing
It’s hard to get a sense for how that pizza baked without a photo of the bottom, but it does look like you have a lot of dough in the cornicione. You might consider experimenting with using less dough, and having less in the cornicione.
FlamingProvolone
I would like to know the answer myself, so I’m going to guess.
I can think of these possible variables:
– acidity inhibits browning
– yeast activity causes many little bubbles on the surface of the dough
– anything else?
I’d try shorter CT proofing and/or less yeast?
Please keep us posted 🙂
furrok
I find that happening when the dough goes beyond what it’s supposed to have. For example my 48hrs dough has small dots compared to the same dough left for 60hrs. The latter will present irregular and bigger spots
11 Comments
Hello /u/TotallyNewNewNew!
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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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70% hydration, 3% salt, poolish, spiral mixer, 44h cold ferment, 6h RT. One batch Caputo Pizzeria, one batch Super Nuvola. Used PizzApp. 900F wood-fired Uuni Karu.
I’m not an expert but l’m pretty sure Neapolitan pizzaioli call that “Measles pizza”.
It can be caused by the extreme shock the dough get by going from the fridge to the oven too quickly.
Is that your case?
What oven do you have? I think the pizza just needs less time in the oven, maybe by turning it quicker. But then also not too quick, so that the bottom of the pizza does not get undercooked. I have a Ooni Koda 16 and I must find the balance between those two things when cooking a pizza. In terms of leopard spotting and just everything else… the most perfect pizza in my imagination is always from Da Michele in Naples. Somewhere I read they use 62% Hydration for their dough.
I’ve noticed my pizza tend to achieve this when it’s starting to slightly over proof. Do you include your dough warm up in the 6hr RT? Maybe try a shorter RT time.
44 hr cold ferment might be your problem. Try 6-12 hrs cold ferment and then room temp for at least another 12-24 hrs. Maybe you’re using too much yeast too?
I used self raising flour once and it came out a bit like this.
spread out sauce and toppings more, your crust is yuge
It’s hard to get a sense for how that pizza baked without a photo of the bottom, but it does look like you have a lot of dough in the cornicione. You might consider experimenting with using less dough, and having less in the cornicione.
I would like to know the answer myself, so I’m going to guess.
I can think of these possible variables:
– acidity inhibits browning
– yeast activity causes many little bubbles on the surface of the dough
– anything else?
I’d try shorter CT proofing and/or less yeast?
Please keep us posted 🙂
I find that happening when the dough goes beyond what it’s supposed to have. For example my 48hrs dough has small dots compared to the same dough left for 60hrs. The latter will present irregular and bigger spots