Really appreciate everyone’s reassurance on my last post. The pizzas were delicious. Looked great but the crust was a bit bready and not airy enough. Also I mean yeah it looked like this at spots on the inside (second pic). Underproofed? It had a ton of gluten development, was 67% hydration. I knead by hand and stopped when the dough was 73.5f. I’m trying to nail down this two day recipe changing just a variable at a time. My thought was to start the idy yeast in warmer water instead of the cold water I did this time? I’m really trying.
by picks_things_up
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What order are you adding your ingredients?