Caputo flour, 62% hydration, 36h cold fermentation, about 8 hours room temp. samolina for stretching, unfortunately my oven only goeth up to 250, 8 minutes. Used a cheap stone. How do I achieve extra puffiness? It raised quite well, but not like in those fancy videos sadly. What can I do better?
by Sissy_Imsolame
3 Comments
You might have the bottom of the dough ball on top. Bottom of dough ball, after stretch, should still be bottom of the pizza. That can keep the edge from puffing up. Also, stretch thinner.
My oven says it only goes to 250 but it has a max setting on the dial for cleaning so I put it on that for 45 mins and it seemed to get hot enough, do you have that? Also brushing the crust with olive oil can help i think?
2:advices. Go for a longer recipe. Wait 48h-72h and you will notice the difference. 2 go for a higher hydration. If you have a 70 percent hydration the dough will automatically rise higher.