Author Topic: Baking Neapolitan style pizza in  (Read 1960 times)

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Offline dellavecchia

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Re: Baking Neapolitan style pizza in
« Reply #20 on: March 09, 2012, 03:01:26 PM »
John I tried my formula today using your suggestions. So I increased IDY amount to 0,05 %...

Timur - They look very nice. I am glad you are trying out a room temp fermentation as well. Once you get your dough down, you can inch the hydration up to suit your oven needs.

Do you mean you increased the IDY to .5%? If you went with .05% it is less than your original recipe.

John


Offline osipov.tima@gmail.com

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Re: Baking Neapolitan style pizza in
« Reply #21 on: March 10, 2012, 01:00:16 AM »
Timur - They look very nice. I am glad you are trying out a room temp fermentation as well. Once you get your dough down, you can inch the hydration up to suit your oven needs.

Do you mean you increased the IDY to .5%? If you went with .05% it is less than your original recipe.

John

John, my mistake. It is .5 % now!

Another problem that I have is completely burned crust within even 40 seconds of baking. The temp is set on 400 C. I could bring it up more, but what's the use?

Offline scott123

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Re: Baking Neapolitan style pizza in
« Reply #22 on: March 16, 2012, 08:57:28 PM »
Timur, could you take a photo of the interior ceiling of your oven?