Advice please! I’m really happy with the texture of the pizzas I’ve been making. The crunch and chew are perfect imo, the crust is just lacking that savoriness/umami that you get from a great slice shop. Using King Arthur Bread Flour, 65% hydration, 3% salt, 36hr cold ferment, baking steel at 500 (highest my oven goes) for about 11 mins. Any advice? Like I said, I love the texture, it’s just lacking that umami richness. The crust kinda tastes like a saltine cracker tbh
by zschneid316
1 Comment
Try doubling the length of the cold ferment. Also pecorino on top of the sauce before adding mozzarella can add a nice saltiness and depth of flavor imo