Pizza crust has come out too dense and bready my last couple bakes. This was a 6% WW, 95% 00 two day cold ferment. 62% hydration. Dough handled nicely and felt like my timing was good. I’m tempted to up the hydration but I see some people post incredible airy doughs with around 62% so I thought it was a skill issue. Kneaded by hand til light shined through it, balled, and put into fridge. Used a chart from Tom Lehman for the yeast amount. If I had to guess I’d maybe say if anything a touch under fermented but it was fairly on I think.
I own a number of pizza cookbooks, been scouring online forums and videos, and have been taking notes on my own bakes. Info sometimes just seems all over when it comes to certain problems with dough. I’m open do suggestions of places where people have gained pizza making knowledge n such. Just kinda feels like I should be making better pizzas than I am for the amount of effort I’ve put in, but I am hard on myself. I appreciate any helpful feedback, yall can be really helpful.
by picks_things_up
5 Comments
Dough looks a little tight i’m curious the water temperature you use when mixing dough. Also the temp of your fridge
I think your problem is your using 101% flour
Do you let the dough come to room temp before stretching? If not that then I would say you just don’t have enough gluten formation. Still looks good though
Make sure u let dough come to room temp before stretching.
Also when hand kneading prioritize resting dough and stretching over endless kneading. Time between stretches is the way to build strength
Game changer from me after cold ferment. Pull out and let sit for 3 hours. Pull each one out again (since all stuck together in tray), sprinkle plenty of flour, reball each gently with space to expand more and cover. Wait another hour. Then stretch and cook. Literally changed the whole experience for me.
I use 64% hydration, Caputo yeast etc