Hello! Former New Yorker here desperately trying to create a home version that scratches the itch. I’ve been using Dough Guy’s recipe, baking steel, but my oven only gets to 525. Maybe worth noting: I got a separate oven thermometer and it reads only 500 after a 90 minute preheat.
The crust has been dense so far. I was originally using a screen for the first three minutes then taking it off and putting directly on the steel. Today, I tried launching directly onto the steel and it’s better but still kind of dense. The first pic wasn’t stretched well but it definitely got more spring than when I had it on the screen. The second pizza I launched like 15 minutes after the first and didn’t spring as much.
How long do you wait between pizzas if you’re doing more than one? Am I doomed to dense crust bc my oven technically only gets to 500?
Some other factors: I did let the dough come to room temp for 3-4 hours after a 3 day cold ferment. I made the dough recipe exactly to dough guys instructions. Actually, this batch I did 65% hydration. The last few doughs I did were 62-63% and they were super dense. 65 seems better but I’m still not super happy. Thoughts?
by Zoomiebeanz
2 Comments
Get some new yeast just to make sure that’s not the issue. Get instant yeast. Does your dough double in size while it’s fermenting? Thats flat as a pancake
Are you stretching by hand or rolling it out?