3-day cold fermented dough, toppings are fennel seed sausage, mushrooms and a couple dollops of pesto. Also my first time using whole canned tomatoes and I do think I’ll be able to ever go back to jarred.
One thing I’d like to improve on is getting a not so puffy dough. I really like the classic NY style thickness but my crust and dough in general always seems to puff up a bit more than I intend even if I really stretch out the dough. What can I do to get the thinness I desire?
by 720QuickScope4Jesus
2 Comments
Reduce the amount of yeast by 2 g.
Are you weighing your ingredients? In order to have a consistently thin and delicious crust the ingredients need to be identical.
That was my complaint before I saw what you said. American entirely too much crust but more importantly there’s not a defined crust. The cornicione is almost perfect at the 12:00 position but when you look down at 7:00 to crust is over 2 inches wide.
Showing us the undercarriage is helpful so we’re not just judging a book by its cover. Showing us the crumb shows us the rest of the story. Those two pictures are missing.
I’d enjoy it, looks great