This is my first Neopolitan style pizza made in my Frigidaire Oven with the pizza mode. It heats to 750 and uses a stone.
I used a 65% hydration recipe, Caputo Pizzaria flour, Lieveto Dry Yeast and fine Italian sea salt.
It was delicious – but I had a bit of trouble with the dough. I did a 90 min bulk rise before splitting it and making the dough balls which I then cold fermented for 48 hours at 43 degrees. Then I let them come up to 69 degrees before shaping them to bake.
When I finally took them out of the little proofing containers (which had a light coat of olive oil) they didn’t come out as the smooth ball I had put in. They were very sticky and lost their shape. I tried to smooth them out carefully, but the bottom was still very uneven and this made them difficult to stretch without tearing, resulting in uneven thickness and having repair holes.
How can I fix this problem for next time?
by Aspen_Sparkle
1 Comment
If the dough overproofed you can simply reshape the doughballs after taking them out of the fridge