Hi all,
This pic is a bit of a cheat, I made that pizza yesterday, but I made a hole during cooking and saved it somehow + I put the basil leaf at the right spot š
It is not the first time this happens to me and I need your feedback/experience.
How can I improve this? There are obvious factors like gentle dough manipulation/trying to have more dough in the middle …. But I still struggle to have something solid and reliable with a 270g ball. While some people can make the same pizza size with no holes with lighter dough balls.
Do you have any method/recipe advice on how to have stronger dough and avoid holes?
Or some tips you discover during dough shaping or cooking phase?
I am also worried if I invite friends, I may be able to save a pizza with a dough/ but a less experienced friend would make a massacre. So, if I could change something on the recipe for example that would be great.
This is :
– Caputo red
– 68% hydratation.
– 6g fresh yeast/kg
– 30g salt
– 30h Olive oil
-1 day rest ambiant temp.
Any advice is welcome š
by maurizio_maurucio
1 Comment
First of all. That pizza looks good though
Im not sure your dough is necessarily the issue. What techniques do you use to build and launch the pizza? Like I would never build my pizza on the launcher as the sauce can make it a bit wet/soggy whilst youāre putting all other ingredients on. It then has time to stick to your launcher. And thats when holes can occur. Also use enough (but not too much) Semolina flour on the launcher and pizza base to make it not stick.
And what about stretching and shaping the pizza? Thereās loads of techniques for that too. I always stretch my base in Semolina flour now. Turn it a few times until properly coated. Take away the remaining flour as you donāt want too much on it but just enough to not stick. And then keep shaping and stretching. That has worked for me.
Watching videos of Vito Iacopelli has helped me a lot too. So maybe try finding someone you like that you can follow.
Good luck!