My pies are coming out great tasting, but for some reason my crust is still pretty flat. Currently using a 65% 48-hour cold fermented dough. Trying to get more of that poofy, airy, NY-style crust around the outside but can’t seem to get it down. The outside crust is always the same volume/flatness as the rest of the pizza. Any ideas?
by ChipotleAddiction
2 Comments
Before you start to stretch, flatten your ball out a tiny bit and push your fingers about 1/4-1/2 inch from the edge to make an indent the whole way around . Then stretch .
Have you confirmed that your yeast is active?
Yeast starts to die/lose effectiveness slowly over time, so sometimes people don’t realize it’s happening, but then at some point, it just stops working.