Slowly getting the hang of making pizzas. Just want a poofier crust. This was a touch bready even tho the crumb look fairly open. I see the super puffy neo Neapolitan and they seem appealing to me. Is my next step in testing to up the hydration? Or switch flours?
This dough was 64% hydration and I did 4hrs rt bulk then like 45 hours in the fridge
I used 65% KA 00, KA 27% bread flour, and 6% KA WW. I may ask a follow up question or two.
Please be gentle with me. Lol
by picks_things_up
3 Comments
I don’t know about hydration and all of the technicalities of making pizza, all I see is yummy yummy yummy in my tummy tummy tummy!
Caputo Nuvola Super: designed for maxipoof
I am no expert, also I missed how you are cooking the pies. In my experience in a home oven the sweet spot for poofy crust has been 68% hydration. In my Gozney I’m at 63% hydration.
I use AP flour for indoor use and 00 for the outdoor oven.
Hope that’s helpful.