0 Members and 2 Guests are viewing this topic.
We are going to have to start calling you two the crunch brothers
Dough formula? Egg whites?
Nice crunch Chau! Love Pizza Town! I think they use Grande Mozzarella- it really holds up to intense heat - when I used Polly O I got some cheese burn similar to yours. I bet you did not use Grande
Do you whip the egg whites at all before incorporating? Doing so could up the air incorporated into the dough bigtime.
I don't. Are you thinking to soft or stiff peaks?
Pizza Town doesn't use egg whites. Think you can get the texture without the egg whites?
Of course, but how do u know they don't use egg whites?
I was purposefully testing a dry dough to see how that would aid in crispiness. Bake at around 700F on the floor for 4m30s.
Pizza Town is New York thin at its best. Very simple, high heat bake. Quality mozzarella, simple sauce, high gluten crust. Hotsawce is correct. Just got off the phone with Bruce - no egg white in crust.
I may have to roadtrip for this pie today...
What are your observations regarding the lower hydration and crispness? Did the crumb suffer at all?
Crispiness is an elusive characteristics. It depends on many factors not just how low or high of a hydration. It has to be balanced with gluten development and a well proofed dough. Then baked long enough to get the moisture out. The crumb won't be too dry if that is your concern b/c of the oil or fat in the dough. Use at least 2% oil or crisco to keep the crumb from drying out. If you're going with a lower hydration dough, then don't over mix the dough trying to develop the gluten strength or the crumb may toughen up a bit. It's better to build the strength through S&Fs or reballing.