I’ve made Kenji’s NYT tavern style pizza recipe but the slices turned out more brittle than I like, rather than crispy crunchy from a more cohesive dough.
I cured this on the countertop for 24h versus the stated 12h, is there any other cause for this textural difference other than upping the hydration? My thought is not enough gelatinization could happen because of over-desiccation.
Secondary notes on this is to chop the giardiniera somewhat, and that thin crust can counterintuitively take more cheese than a ny slice.
I also included some detroit pies I made, tasted amazing but again would add more cheese next time.
Thoughts?
by kmpham2013
1 Comment
Also tips on better circular shape would be appreciated. I also remember that for the detroit style, I wasn’t able to get the smooth dough after the autolyse like in the serious eats recipe, it started rubber banding after about 5 minutes, still lumpy. I supplemented with a few stretch and folds throughout the ferment and just baked an hour or so after the last s&f.