A while ago I decided I want to make sourdough pizza. Got a lavastone, spliced wheat starter from my rye one. Finally had a chance to bake a pie.
For past couple of days while the dough was fermenting in the fridge I already knew it will be a faillure as I messed up and made it ~60% instead of ~80% hydration. And then it didn’t want to rise despite kitchen being tather warm and in the end I probably overproofed it a bit as well. And overcooked as well.
While it tasted fine, the crust is not something I’ll brag about. Do you guys know some links for troubleshooting and understanding it better?
But overall a good learning experience.
by AngElzo
29 Comments
Looks fine
Crust bit burnt
Looks great to me…love some char anyway 😋
I seriously can’t see nothing wrong with this one. Well done.
There’s always space for improvement but that’s rather obvious mate.
Between 60-70% is the normal max recommended for neopolitan pizza. Any more makes it to hard to work out on table without a mold. What hydration works best is up to climate (humidity) of where you live and what level of hydration you are comfortable with.
For proofing it takes practice, but after some time you will feel it when working with the dough. Under proofed is hard to work out and usually stretching back and over proofed usually is a messy sloppy dough.
Really do reccomend the app “PizzApp” for calculating hydration, salt and yeast for different fermentations
I’d eat the hell out of that.
Crust straight out of hell, cheese and leaves straight out of heaven
Some questions:
Did you use enough yeast and did you use room temp water? You don’t want too cold or too hot water.
Also, add salt at the final stage only after the yeast has fully dissolved.
Too much fresh mozzarella, makes it wet. Did you add it after it was in the oven? If you do it in a home oven i’d recommend a baking steel as far top as you can have it and the grill setting once you put the pizza in.
I would smash. Don’t be so hard on yourself. You aren’t Ramsay.
You can use this pizza as a cutting board to cut your next one. 🥁
I don’t understand the use of high moisture moz here, get a block and shred it and this pizza would look a thousand times better
Not a failure
It’s a learning experience
Anything above 70% hydration I’ve found becomes hard to manage and doesn’t really yield a better crust in the home oven.
this is beautiful dude!!!
Typically prefer to use mozzarella and not marshmallows on my pizza.
My mom used to introduce me to people the same way.
For me a pizza is a pizza
Oh that’s not a failure.
Looks delicious!
Looks beautiful
Looks like traditional Swedish hard bread with some condiments, I approve and would eat everything.
I’ve done far worse. Keep your head up and continue making pizzas. 👊
Let the mozzarella dry a little extra.
I make sourdough pizza, and my dough is 68% hydration. What kind of crust are you going for?
i’d still eat it
I really like Bryan Ford’s recipe and he has a great video with a lot of information. It’s on the ooni YouTube channel. I use a little sample of the dough in a small jar so I can see when it has doubled for bulk proof.
Cheer up it doesn’t look that bad champ
Squeeze your mozzarella through kitchen paper hard. Do it several times. You got to get the water out of it!
What temp/time/oven did you cook it in? I make sourdough pizza at 60% all the time, keep the oven at 700.
I think it looks okay