Attempted thin crust pizza today, don’t really have experience with dough so this is a massive learning curve.
Problems I need to solve, stretching the base lead to holes before reaching my desired size, first time stretching pizza dough but I’m certain it was caused by the dough itself. I got it really thin but it puffed up in the oven to a much thicker crust than I wanted. I also struggled to create a perfect round base, managed to get 1 out of 6 pizzas.
The dough was 1kg 00 flour, 650ml water and 2 sachets instant yeast (i do want to find regular dried yeast but the shop had none, the recipe also didn’t state use instant). I briefly kneaded, bulk proved 1 hour, divided into 6 and chilled throughout the day until I got home. Another issue is I used a glass Pyrex dish to store, it got too crowded and getting them back out butchered them a bit.
This is a work in progress and looking for absolutely any tips at all, especially for yeast ratios/proving duration/ ideally proving from the day before.
by 9DAN2
2 Comments
Longer cold ferment (at least 24 hours, 72 hours perfect) and less yeast.
Looks awesome as is for a same date dough!
Since you’re new to this, id recommended lowering the hydration to 60%, using less yeast and doing a longer ferment.