Hey everyone, I've been making pizzas in my Ooni oven for almost 5 years now. Had dozens of bakes and hundreds of pies.
One of the things that I'm looking for is a very firm bake on the bottom of the pizza. One where you can hold a slice and it doesn't flop down (Krispy Pizza enjoyers in NYC call this: No Slop Jalops…).
I've been keeping my oven stone at around 600 degrees and I'm baking pies for about 6-7 minutes with the flame basically completely off.
I'll get a really good color on the bottom of the pie, with leoparding and all, but it doesn't have that crazy-strong crunch that I'm looking for, and it often is a little bit on the floppy side.
If I crank up the bake time to closer to 9 or 10 minutes, I'll get that insane crunch, but then it becomes more of a cracker than a pizza crust. So much water has evaporated out of the dough at that point, it just gets to be a dry(ish) crust with very little character.
How do I get it in the butter zone of a crispy bottom that almost "shatters" when broken, but still has enough chew/character to reflect the hard work I'm putting into the dough?
Here's what I typically do for dough:
350g Water
500g bread flour
1g yeast
Set aside for about 36 hours at room temperature
Then I'll make the dough with another 300g of bread flour and 150g of water, and let it autolyse for about 45 minutes. Then I'll add in 2% salt, oil and sugar to the dough, mix again, then distribute into 3 containers at about 450g of dough each, enough for about 14-15" pies.
I'll then refrigerate that for about 2 days in a cold ferment.
Here's another catch: When I take the dough out and let rest at room temperature for about 2 hours, the dough is INCREDIBLY delicate. Just handling it on the counter to form a crust and then picking it up at all, and it stretches almost too quickly, to the point where I'll have insanely thin parts of the crust, and I barely even picked it up off the worksurface.
Any ideas why this would be happening as well?
Thanks in advance for any advice/ideas.
Cheers
by Brosepower
2 Comments
I see the wet spot on the counter. Are you not setting the pizza on a rack to let the bottom release its moisture into the air after you take it out of the oven?
Your hydration is high. I do 58 percent and it still takes me like 6-8 minutes at around 650 starting stone temp to be crisp. You need to drive out more moisture. If it’s browning too fast and still not crispy, launch at a lower temp. After I get to temp, I lower the flame until it’s very low, like 10 o clock on the dial.ย
My pizza is very thin as well. I am aiming for .065 on the thickness factor that people use when calculating my dough balls.