I've been making Neopolitan style for two years now and want to give NY a try. I tried 62% with high gluten flour. Three day cold ferment. It was good. But not NY.
Either it’s your stretch technique or maybe too much yeast. What yeast % do you use? It really just looks like you could stretch a little more.
ProfessorTremendous
Like they say, its all in the water
Aless-dc
It’s puffing cause you leave air in the dough. Press down the edges like the rest of the dough. It won’t then puff up. You can leave an edge or shape one and it’ll be crunchy
4 Comments
Either it’s your stretch technique or maybe too much yeast. What yeast % do you use? It really just looks like you could stretch a little more.
Like they say, its all in the water
It’s puffing cause you leave air in the dough. Press down the edges like the rest of the dough. It won’t then puff up. You can leave an edge or shape one and it’ll be crunchy
https://preview.redd.it/a53g45smb0ig1.jpeg?width=3213&format=pjpg&auto=webp&s=99ea11d3213e134780b60baf8887b134b51e97f2
I made this 14” pizza with a 500g 72hr cold ferment dough ball. Probably one of the best I’ve ever made.