Came to the sub a couple of days ago wondering why my flavor was flat. Realized I was a moron and using way too much salt, which was stifling fermentation. Decided to drop salt from 3.5% to 2%, rest poolish from 12hrs RT to 22hrs RT, and CF for 3 days instead of 2. The results are insane.
The dough came out WAY better. Even from the feel when I started stretching – it was more firm but still elastic enough to easily stretch. The rise was awesome with amazing spring and flavor.
I made a majority beef pep pie with some mushroom on a couple slices. Thing I'm trying to figure out is getting a more solid launch. The dough gets stuck to the peel even though I put enough semolina, causing the pizza to not be as perfectly round as I'd like.
Question for y'all – it seems like there is a bit of flop (even though the dough is crispy on the bottom). Do y'all have any advice on how to make it more structurally sound when I hold it by the crust end? I use a pizza steel and think it's just that I need to make sure the temp is hotter / less toppings on top, but let me know if I'm missing something.
by Competitive-Pop-7792