I finally made it to bake the dough fluffy Still outer crust is kind of firm rather than crispy. The hydration of the dough was 75% And my cheese are keep burning. Do you have any advice?
Looks like it’s in for too long. How long did you bake it
EveryValuable1503
How does it taste?
Key_Ice6961
I like a 60-65 hydration dough for a home oven. When you get higher in hydration it takes longer to cook the dough, so you get burnt cheese. Also looks like you could have stretched the inner area a little thinner.
nashguitar1
Try: All-Trumps high gluten flour 62% hydration 3% oil 2.5% salt 1% sugar 0.3% instant dry yeast
4 Comments
Looks like it’s in for too long. How long did you bake it
How does it taste?
I like a 60-65 hydration dough for a home oven. When you get higher in hydration it takes longer to cook the dough, so you get burnt cheese. Also looks like you could have stretched the inner area a little thinner.
Try:
All-Trumps high gluten flour
62% hydration
3% oil
2.5% salt
1% sugar
0.3% instant dry yeast
Mix by hand. Bake at 510F