Hi, i really want the crust in bottom how i could get it?, am using 65% hydration pizza with 25% poolish i followed some famous pizza Napoli recipes in youtube, is the problem with the oven ?i use G3ferrari, or the problem in the floor (we dont have 00 flour) i use french T45 flour they claim is the 00 alternative.
by Anouar25
4 Comments
Hello /u/Anouar25!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
– Already [ANSWERED](https://www.reddit.com/r/neapolitanpizza/new/?f=flair_name%3A%22ANSWERED%22) Questions
– [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
A dense crumb can be a number of things. Too low hydration. Not enough gluten development. Not hot enough oven. Would help to know your dough recipe, kneading process and oven temps.
Edit just saw your hydration. Knowing other two things will help.
Could also be down to over proofing.
Maybe try shorten proof time.
Could also be that the dough is still cold. I would take it out of the fridge 2-3 hours before you plan on cooking and allow to come up to room temp.
Ok you are not going to like reading this but the type of corniccione that you are looking for cannot be achieved with the G3 Ferrari oven. I used to have one and I’m happy I had it because it was my entry point to taking pizza seriously like I see you are doing. But it has serious limitations to achieve Neapolitan style pizza. One of them is not heat. I could get mine to over 400°C on the stone which is even too much and difficult to handle. The problem is related to the heat that surrounds the pizza and that goes on top.
If you Look at your pizzas you will notice that the side part of the corniccione (crust) is quite pale compared to the top. This is because not enough heat reaches that part, a matter of the oven design.
High heat ovens like the Ooni or Roccbox have rolling flame that hits a dome and then hits back into the stone. This gives all around heat and different types of heat: conductive and radiating heat. Also the intensity that you get on the part that is exposed close to the flame is what make the sudden rise in the corniccione that you are looking for. Of course the dough has to be done in such a way that will generate that “oven spring” as some people call it but it seems you are on the right track as far as doughs.
So if you are looking to up your game from where you are you will need to consider changing the oven. I even got to make some modifications to the G3 Ferrari but ultimately I upgraded the oven.