So I have been making my pizza for a year now.
I am pretty pleased with the result.
However there is 1 thing bothering me.
My crust stay very dense (Forgot to take pics)
So even though i have some leopard spots, its not really soft and crunchy. It stays rather dense.
Recipe:
1 KG 00 flower Napoletana | Dallagiovanna
600 ml Water (lukewarm)-> With a little bit extra here en there when kneeding ( 25 – 50 ml)
30 gram salt
1.4 gram yeast
Some olive oil is used during process (ex. on top of first bulkball so plastic doesnt stick to the ball and in the container to prevent sticking)
After kneading, I let it rest for 30 minutes. Then 1 final balling up the bulk to start proofing
Proofing:
Bulk in fridge for 36 hours
Take out fridge for 2 hours
Balling up in the morning of baking day at 12:00
Than it stays out of the fridge till i start baking at 18.00 – 19.00
So proof on RT 6. ( 2 hours in bulk + 6 hours in ball )
Does anyone have an idea to get fluffier crust?
by Adept_Back405