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AmeriPolitan
First and foremost, please feel free to slander me in any way you see fit for saying crust and not cornicione lol… whoops!
​
Now for the real conversation…
This time around I went ahead with a 50% biga (50% of total flour weight 00 caputo pizzeria). 500g 00, 300g water and 1g yeast… I let it sit on my counter like usual for 2-4 hours and then in the fridge for 48 hours. I finished off my final dough with another 500g 00, 350g water and 30g salt. Normally I do the exact same process except I use 3g yeast and 50g less water in the biga so its a 2:1 ratio of flour to water. I found my biga far more fermented this time and my end product with less flavor and it browned more. Aesthetically the cornicione looks great but boy did it lack the flavor of usual. I suppose my main question is why did it brown so much more and where did all my flavor go? I kept a few dough balls that I left in the fridge overnight again bringing the total time in around 72 hours that i’m eager to try and see..
​
Anyone knowledgeable about the fermentation process, pre-ferments or just neapolitan style pizzas in general please feel free to comment! Also i’m aware of my word vomit up top trying to explain myself. Apparently I would write terrible directions lol… Let me know if you need any other info!
2 Comments
Hello /u/AmeriPolitan!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
– Already [ANSWERED](https://www.reddit.com/r/neapolitanpizza/new/?f=flair_name%3A%22ANSWERED%22) Questions
– [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)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**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).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
First and foremost, please feel free to slander me in any way you see fit for saying crust and not cornicione lol… whoops!
​
Now for the real conversation…
This time around I went ahead with a 50% biga (50% of total flour weight 00 caputo pizzeria). 500g 00, 300g water and 1g yeast… I let it sit on my counter like usual for 2-4 hours and then in the fridge for 48 hours. I finished off my final dough with another 500g 00, 350g water and 30g salt. Normally I do the exact same process except I use 3g yeast and 50g less water in the biga so its a 2:1 ratio of flour to water. I found my biga far more fermented this time and my end product with less flavor and it browned more. Aesthetically the cornicione looks great but boy did it lack the flavor of usual. I suppose my main question is why did it brown so much more and where did all my flavor go? I kept a few dough balls that I left in the fridge overnight again bringing the total time in around 72 hours that i’m eager to try and see..
​
Anyone knowledgeable about the fermentation process, pre-ferments or just neapolitan style pizzas in general please feel free to comment! Also i’m aware of my word vomit up top trying to explain myself. Apparently I would write terrible directions lol… Let me know if you need any other info!
​
Thanks pizza lovers!