The last pizza is aptly named Tampa Verde. It features a sourdough crust, imported Prosciutto, honey ham, fresh mozzarella, Sini Fulvi Romano, organic basil, and fresh organic baby arugula topped with grated Regiano Parmesano.
Thanks for assisting. No telling how long my response might have taken with my travel schedule. Fortunately I have a moment this morning.
We have all sat where you’re sitting right now wondering what we’ve done wrong. Fact is pizza is the ultimate expression and culmination of one’s prior efforts. With pizza, one gets exactly what they deserve.
A pizza may appear opaque to the untrained eye. But it is a veritable mirror which provides a pristine view reflecting the precise impact of what one’s efforts were leading up to the final moment of truth – the bake. Err at any of the prior steps and the result can be anything from a minor issue to catastrophic failure.
If only we knew how to look in the mirror. I have spent a lifetime peering into the pizza mirror of truth wondering how such a seemingly simple concoction can be so elusive. Learning to make killer pizza consistently is no small triumph as a consequence.
My baseline suggestion would be to initially focus on the 20% (of the effort) which delivers the 80% (of the results). Rip and replace anything not necessary or proven to be helpful. Keeping it as simple as possible as you go. Then, and only then, once robust results become routine and you’re certain you’ve dialed in your intended results, should you get jiggy with expanding your base and extending your reach into the pizza hinterland.
Let’s see if I can help you from what you’ve posted. Remember that making changes are notoriously difficult to measure when making more than one at a time so proceed prudently. I view this process as being painstakingly iterative.
My suspicions center squarely on the following areas:
- Rise temperature is too high. A room temperature rise should be somewhere between 64F to 72F. Too much heat equals too much yeast activity. The concept of a room temperature rise is akin to a marathon instead of a sprint. The goal is a steady pace of fermentation not a big bang.
- Too much yeast for the rise temperature. If dough doubles and then goes flat it sounds to me like the yeast are out of food. What does your finished crust look like?
- Not enough salt relative to rise time, amount of yeast, and rise temperature
- Rise period too long relative to rise temperature.
The macrodynamics governing whats going on here are; time, temperature, yeast, and salt (flour and hydration are of minor importance relative to the big four above). And they are completely controllable by you. But only if you treat them as a system of interactions.
In order to do so, one needs to properly understand the relationship of one to another. The interaction of time, temperature, yeast, and salt is what you are struggling with. It is what perplexes every aspiring pizza crafter at one point or another.
I will end my response here and await your reply. Kindly analyze your dough management and preparation process in light of the above and ask yourself a couple of high-level questions:
- What might I have too much of?
- What might I not have enough of?
Make a pizza or two and report back with photographs so we can all view into your mirror and learn to make better pizza along with you.