Still learning to make pies in my home oven. I followed the same process and dough recipe as my last post. Baked on a stone preheated for about 90 minutes at 550, and then baked for 14 minutes. Dough was about 60% hydration, but only fermented for 24 hours. I might’ve added a tiny bit more salt, but other than that and the fermentation time, everything else was the same including cook time and raw dough weight. I also found that stretching the dough took longer than last time. Any idea what could’ve caused this one to be extremely crispy? Wasn’t even necessarily a thin pie either. Something to do with less fermentation time or anything else you can think of?
by MattMakesPizza