Author Topic: What should I change to get crispier?  (Read 2170 times)

0 Members and 1 Guest are viewing this topic.

Offline PizzaGarage

  • Registered User
  • Posts: 291
  • Location: Chicago
Re: What should I change to get crispier?
« Reply #20 on: October 25, 2014, 09:39:10 PM »
Just a few suggestions. The "crispy crust" looks to have cornmeal...would you know if that is the case?

Some ideas...

Switch from bread  flour to all purpose ( KA is you can find it)
Increase yeast to .3
Shoot for 43 ( dry crust) to 48 ( little more moist ) hydration
Get the dough out of the mixer at 78 to 80
Ball and put into the fridge w/o the 20 minute delay
Go for 48 hours and take your fridge temp from 50 to 36(ish). 48 hours is a minimum for flavor and crispness
Let ball warm up 45 minutes before using

The "cripsy" pizza has a sheeted dough, you are not making the same style.  You can use a roller or sheeter to get the thinness.  Then dock.

Make sure your sauce is fairly thick, you don't want a watery sauce.

If the cheese is an issue and you don't want it brown, switch to a 25% low moisture part skim mozzarella and 75% whole milk low moisture mozzarella ( for the test pizzas) with a 28-35 day age.
Set the oven up at 450 and if you are using a deck oven, adjust so more heat is applied to the deck as opposed to the chamber.  Cook for the first 10 min on the deck and move the pie to a screen.  Watch this part, as soon as the crust is brown switch to the screen.  This should reduce or eliminate the black spots.  Also, keep the deck clean ( no burnt up cornmeal or cheese as they can put so e blackness on the crust)

If you think the crust you like has cornmeal, take the semolina to 10% and cornmeal to 6% as starters....


My 2 cents....

Offline Giggliato

  • Registered User
  • Posts: 265
Re: What should I change to get crispier?
« Reply #21 on: October 26, 2014, 01:31:10 PM »
I haven't eaten at Project Pie, But I have tried Pieology and MOD Pizza,  These pizzas are done in about 3-5 minutes, is that the cook time you are going for?

Offline Scagnetti

  • Registered User
  • Posts: 69
Re: What should I change to get crispier?
« Reply #22 on: November 04, 2014, 11:18:03 AM »
Here's the recipe I'm using:

Flour 80% (13% bread flour. No name brand)
Semolina:  20%
Salt: 1.75%
Olive oil: 1%
Instant dry yeast: 0.15%
Water 58% (75F)

I'm trying to reconcile your dough recipe using the Expanded Dough Calculator on this site.

So is it fair to say you replace 20% of the total amount of flour called for in your recipe with semolina flour?

For example, if by weight your recipe calls for 500 gms of flour, you would you use a mix of 400 gms of flour and 100 gms of semolina?

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12463
  • Location: Durham,NC
  • Easy peazzy
Re: What should I change to get crispier?
« Reply #23 on: November 04, 2014, 11:30:31 AM »
I'm trying to reconcile your dough recipe using the Expanded Dough Calculator on this site.

So is it fair to say you replace 20% of the total amount of flour called for in your recipe with semolina flour?

For example, if by weight your recipe calls for 500 gms of flour, you would you use a mix of 400 gms of flour and 100 gms of semolina?
exactly   ;)
"Care Free Highway...let me slip away on you"

Offline cerone

  • Registered User
  • Posts: 27
  • Location: United States
Re: What should I change to get crispier?
« Reply #24 on: February 09, 2015, 11:55:18 PM »
I'm a big fan of project pie. Has anyone made progress on the dough recipe/ clone?
Joey

Online jsaras

  • Supporting Member
  • *
  • Posts: 1048
  • Location: Northridge, CA
What should I change to get crispier?
« Reply #25 on: February 10, 2015, 08:34:56 AM »
They run their dough through a sheeter or a press thingie, similar to Pizza Rev.  It's basically a high gluten flour (Pizza Rev uses Pendleton Power Flour), hydrated on the low side (I'd guess 56-59% water) with an overnight cold ferment (0.25% IDY approx).   Take a rolling pin to it before baking.
« Last Edit: February 10, 2015, 08:42:19 AM by jsaras »
Things have never been more like today than they are right now.

Offline Bisquick

  • Registered User
  • Posts: 51
  • Location: Cincinnati
Re: What should I change to get crispier?
« Reply #26 on: February 12, 2015, 11:41:59 PM »
If I'm not mistaken, the way to get a crisper crust is rather simple. Try these steps:Eliminate oil in the dough altogether (if you must have olive oil in your recipe for it's texture/flavor, try using a small amount in your sauce), and increase the salt to at least 2%. (You may even consider using 2.25%). Salt not only controls yeast but also toughens your gluten strands. This may effect flavor, so you might try adjusting the amount of yeast or slightly raising the temperature you proof at to compensate. If you want a crisp crust, avoid the use of fats/oil or sugar in your dough. These ingredients tenderize gluten.