The shape is a disaster, I know i need to work on that technique already.
Im using a Baking Steel. Followed the 3 day dough recipe of 24 hours covered at room temp and 2 days in fridge. Rested on counter for 3 hours prior to baking. Oven at 500 degrees for 45 minutes.
Put the pizza in (which is where it lost some of its shape, in the transfer), instructions said 5-6 minutes. I checked at 5 minutes and it didn't have any browning on the edges, ended up leaving it in for about 11 or 12 minutes.
Was cooked when I ate some, underside was crispy, but wasnt spectacular.
I am wondering if maybe the dough didn't rise enough? Our house was cooler some of the time. Any thoughts or tips, constructive criticism?
by Kairiste
4 Comments
I like to parbake in the oven, put the dough in for 6-8 mins before adding the toppings. that way the crust fully cooks and your toppings dont burn. the recipe guidance must have been for a pizza oven or maybe really thin crust.
This looks great for your first attempt! It took me years of trying just to get this level. I’ve gotten a lot better recently which just goes to show that it’s only uphill from here 🙂 Nice work!
A few tips:
24 hours on the counter is way too long.
After you finish kneading, stretch and folds, or autolyse, you can create your dough balls, put them in lightly oiled and sealed containers, and let them ferment in the fridge for 2-5 days. You’ll notice some small bubbling and your dough will be nice and light and stretchy once it comes back to room temp.
If you can, try using a convection bake setting and bumping your oven temp to 550°. Use lots of semolina on your peel and try to get a wooden peel (its a game changer for launching). At 550 on a lower rack, normally my pizzas take about 7-8 minutes to get well done.
Things you can consider doing to up your game:
– Using high gluten flour (Bread Flours like King Arthur or All Trumps)
– Using diastatic malt powder for oven spring and browning
– Wooden Peel
– Learn to make a poolish (25% of total flour has been the sweet spot for me)
Overall honestly this looks solid despite the shape (which happens to everybody). Your cheese has great color, sauce looks good, and your crust will brown better at a higher temp so thats an easy fix! Keep up the good work!
You can practice this stretching technique by soaking a medium sized kitchen towel, wringing it out, and going very slow with the movements.
This will improve your stretching immensely
https://youtu.be/mSUIZqOfmnM?si=AproTItpfW-odGZa
Also buy a laser temp gun for 25 dollars. You can temp your dough, and more importantly temp your pizza steel. Get it up to 600 degrees. It’ll take over an hour at 550 or your max temp.. this is vital to using a steel. Put the rack on the top position if possible.
Don’t leave the dough at room temp 24 hours before refrigerating. You also don’t have enough top heat with your oven set up.