I froze one 9oz ball from my 24 hr. refrigerator ferment batch a week ago. 63% hydration. Last weeks pizza was great.. used a new (to me) flour. I thawed dough ball overnight in the refrigerator, and put it in the oven with the light on for 4 hours before baking. Dough felt fine and normal.. stretched out to 12”. Baked at 750° for 1 minute, turned it, and baked for another 60-90 sec. in my Chefman oven. Bottom looked normal, top lightly browned. Tastes great, but Way Too chewy! What did I do wrong?
by Emperor_Watcher
1 Comment
1. You didn’t slide it off the peel into the oven correctly. 2. With that high heat, your dough’s not gonna bake before your toppings do. I pre-bake the dough first take it out of the oven then put your toppings on and then slide it back in.