Author Topic: crust bottm is rough, should I use steam?  (Read 639 times)

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Offline sallam

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crust bottm is rough, should I use steam?
« on: January 05, 2012, 06:31:53 AM »
Greetings

Last week I tried Tom Lehmann's NY style pizza dough, 60% hydration, baked on a 16*18 screen (I don't have a stone). It turned out Ok, but the crust bottom was a bit rough.
Do you think that if I put a pan with some water at the bottom of the oven to generate steam during baking, would that help in giving me a crisp but not rough bottom? I used to do so when baking bread, and it made a nice bread with a thin crisp face. I don't know what effect it would make with Pizza.

Many thanks.
I'm a home baker.


Offline JimmyG

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Re: crust bottm is rough, should I use steam?
« Reply #1 on: January 05, 2012, 08:46:19 AM »
Sallam,
Can you describe what you mean by "rough"?
Thanks,
Jim
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline sallam

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  • Location: Egypt
Re: crust bottm is rough, should I use steam?
« Reply #2 on: January 05, 2012, 02:17:49 PM »
I mean stiff, a bit hard to the teeth.
I'm a home baker.

buceriasdon

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Re: crust bottm is rough, should I use steam?
« Reply #3 on: January 05, 2012, 03:46:10 PM »
Steam is not the solution to your tough chewy crust. If you could give more information about the protein of your flour, your water content and how long you knead the dough, that would be helpful in understanding what your solution might be.
Don

Offline dmcavanagh

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Re: crust bottm is rough, should I use steam?
« Reply #4 on: January 05, 2012, 04:55:40 PM »
I'm not really sure what you mean by "rough", but if you are cooking on a screen, a screen leaves the indentation of the screens pattern in the dough. Perhaps this is causing the "rough" sensation you are talking about.


 

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