pizzafreeq and 2 Guests are viewing this topic.
Hey Guys I'm totally new here (as you probably already noticed its only my second post) but I've been lurking for about a year. I've been wanting a WFO for quite a while now but I've been student until recently and never had the funds or space for a WFO (although I'm still pretty broke... haha). I've been following this thread for a while now and when I saw the pizzas people were pumping I figured this was my chance to get my feet wet... So I bought a blackstone, read up on dough making, and this is my first attempt. My crust was a bit dense. I assume there were probably a tons of places I could have gone wrong but do you guys have any suggestions about making you entire crust/dough lighter?
Thanks. They were good. Oven spring was quite good. I am wondering if I need to tweak my dough some for the higher temps - maybe less sugar and oil?
Well, consider me as part of the demon oven club, too.
I will definitely try nepolitan at some point, but for right now, I am sticking with NY, I just wonder if lowering the sugar and oil below 2% is better for the higher temps?
I haven't really noticed that the dough needs to be below 2% for these bakes time. I actually bumped my salt to 2.5% on my last pizza and I think I liked the extra kick of salt.