My dough has a lot of oven spring, I stretch it fairly thin, although I seem to have a hard time balancing proofed enough to stretch easy without being overly soft. Baking at 550 on a steel, and it springs up to ~1/2" thick.
My guess is I use too much yeast because my scale doesn't measure decimals, just whole grams, but I'm wondering if thin and crispy requires other tricks. I've done it before but it's not consistent. I'm also using a wetter dough, maybe that's a problem.
Proof: 4 hours room temp
Hydration: 63%, plus olive oil 2.5%, effective: 65.5%
FYI the pictures look gross because it cooled before I thought to post.
by barnabusbrown
4 Comments
Beforeyou stretch it do you push all of the air out to the edge of the pizza creating a defined crust ? The air is what creates the oven spring. If you can, next time post a photo of your pizza before putting it in the oven.
What’s the pizza diameter and dough ball weight?
Lower hydration?
Might be best to post the entire recipe you’re working with along with how long you’re mixing/kneading it. Also are you bulk proofing or proofing as individual dough balls?