Hello all, for context I have been making this pizza dough for years in my normal oven using an Emile Henry pizza stone. I prefer Neapolitan style dough, my typical recipe is:
4 cups 00 flour (I use King Arthur brand)
1.5 cups water
1 tsp yeast
2 tsp salt
1 tsp olive oil
(Ferment for 12 to 24 hours then bake at 475 for the first 10 minutes and at 350 for the remainder)
Iโve had plenty of great results using this recipe but occasionally, and most recently, Iโve been getting a crust that will not brown in the oven and although it rises it will still end up cracker-y in texture. Iโve even started with super bubbly fermented dough and still sometimes gotten this result whereas other times I get amazing results. See photos for a good result picture and a bad picture (bad result is the paler crust). Any ideas what could be going wrong here? Thanks!
by frolic_a_holic
3 Comments
I have the same issue, lets hope someone knows.
Most likely because you are measuring by cups rather than weight and your hydration level is swinging wildly from batch to batch
Just throwing this out there, pale crust can also be because of overfermentation. When there isnโt enough residual sugars in the dough, itโs hard to get good browning.