Author Topic: Finally a crust breakthrough  (Read 663 times)

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Offline pythonic

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Finally a crust breakthrough
« on: February 24, 2012, 03:57:33 PM »
I've never had problems with oven spring but my end results have always been too chewy of an outer crust (not that nice crispy one from pizza shops) and just a lack of softness inside the end crust.  My usual method was to just ball the kneaded dough right away and then toss into a "sealed ziplock bag" and let ferment for 1-2 days in the fridge.

A few members here advised that a sealed bag method was an unsatisfactory way to ferment the dough so i switched to a plastic bowl and the results were better right away.

Then a few days ago I stumbled upon fazzari's poolish thread because i wanted more flavor and it seriously upped my finished crust big time. His thread is titled "same methods.....different hydration" in the general section.

I love this site and im so glad there are so many experienced pizza makers to learn from.  Thank you all!
« Last Edit: February 24, 2012, 04:14:52 PM by pythonic »
If you can dodge a wrench you can dodge a ball.