Author Topic: Crust not quite right  (Read 119 times)

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Offline Pie Charles

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  • Posts: 16
  • Location: Houston, Texas
Crust not quite right
« on: December 14, 2014, 01:03:02 PM »
I posted this to an old thread in the Newbie section but was getting a response. THought I'd try posting here. Please let me know if you have any suggestions. Thanks!

Bread came out a tad rubbery....it wasnt as light as I wanted. I usually do a higher water and yeast % but this time i dropped it down to what's shown below since it seems like the %'s below are what is suggested on most posts.

Here's my method:

Kitchen Aid Mixer
Add cold water and yeast to the bowl. Mix with spoon until disintegrated.
Add flour. Mix 10 minutes on slow. Add salt as flour mixes in during first minute.
Remove dough and let rest 15 minutes.
Form into ball.
Place in tupperware and refrigerate 48 hours.

Baked in oven on cast iron pizza pan.
Hot as oven goes (550 F).
8 and a half minutes.
Toppings: my usual san marzano sauce, fresh mozz, grated gran padano, finish with basil.

Flour King Arthur - Bread
Water  65.0%
Yeast ADY 1.1%
Sea Salt   1.7%


 

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