I’m trying to get a light, large, and air filled crust which I thought high hydration was the route to get there. Whenever I bake it at a lower heat (sub 800 or so), it gets just a lame and even brown all over it. But then if I cook it at high heat the inside is a lil gummy. Shall I just give up on the higher hydration and bring it back down? I wasn’t the most happy with this which was like 67.5 percent. First pic is the high heat with a kinda gummy crust. Second is a desert pizza with a lame lower temp brown.
Or am I just discovering I just don’t like high hydration dough in a pizza oven?
by picks_things_up
3 Comments
The more hydrated, the longer it needs to cook
I’m thinking hot ovens. Like hot hot.
High hydration dough, or contemporanea, is typically baked at around 400-420C. I guess as to make sure more water can evaporate.
Idk about your other questions, though.