Author Topic: Crunchy pizza dough  (Read 1557 times)

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Offline almedia26

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Crunchy pizza dough
« on: May 28, 2013, 03:01:04 AM »
Dear chef
how to achieve a crunchy or crispy pizza crust
I making napolitian pizza but my dough is never crispy it soggy .
I use the following recipe
High gluten flour  65%
All Purpose flour  35%
Salt                      1.5%
Water                   60%
I ferment the dough at 3 hour at room temperature  and 48 hour in the chiller
I do achieve a good leopard spots but the pizza crust is soggy.
Can U advise where i go wrong. 


Offline Pete-zza

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Re: Crunchy pizza dough
« Reply #1 on: May 28, 2013, 09:13:09 AM »
almedia25,

It might help The Dough Doctor (and others) if you indicate what kind of yeast and quantity of yeast you are using. Also, what size pizzas you are making and the amount of dough you are using to make those pizzas. It will also help to know what kind of oven you are using and the bake temperature and time used to make the pizzas.

Peter

Offline almedia26

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Re: Crunchy pizza dough
« Reply #2 on: May 30, 2013, 09:10:29 AM »
Thanks Peter,

yeast   -    fresh 2 gm

Size of pizza   -   10cm

Dough weigh      220g

type of Oven        -  Wood fired

Oven temperature -   750 F to 800 F

Time -----             90 seconds

Do let me know where I go wrong.

Regards

Jack

Offline The Dough Doctor

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Re: Crunchy pizza dough
« Reply #3 on: May 30, 2013, 09:35:09 AM »
Jack;
What is your total flour weight?
Tom Lehmann/The Dough Doctor

Offline Pete-zza

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Re: Crunchy pizza dough
« Reply #4 on: May 30, 2013, 10:23:11 AM »
Piecing everything together that Jack has told us, I believe that this is what his dough formulation looks like for a single dough ball:

Flour Blend* (100%):
Water (60%):
CY (1.48%):
Salt (1.5%):
Total (162.98%):
134.99 g  |  4.76 oz | 0.3 lbs
80.99 g  |  2.86 oz | 0.18 lbs
2 g | 0.07 oz | 0 lbs |
2.02 g | 0.07 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
220 g | 7.76 oz | 0.49 lbs | TF = N/A
*The Flour Blend comprises 87.74 grams (3.1 ounces) of high-gluten flour and 47.25 grams (1.7 ounces) of all-purpose flour.
 
Based on typical domestic high-gluten and all-purpose flours, for example, King Arthur brands of those flours, and using the Mixed Mass percentage calculator at http://foodsim.unclesalmon.com/, I calculate that the protein content of the blend is 13.33%. That is higher than the protein content of a typical 00 flour that is commonly used to make Neapolitan style pizzas in the classic form. For example, the Caputo 00 Pizzeria flour has a protein content of about 11.5-12.5%.

@Jack: Is the 10cm number in error for the size of your pizzas? That number converts to a diameter of 10/2.54 = 3.94". If you meant 10", which would be fairly typical for a Neapolitan style pizza, the corresponding thickness factor would be 7.76/(3.14159 x 5 x 5) = 0.0988. I think most would consider that to be on the high side for a Neapolitan style pizza. I believe a pizza size of 11"-12" would be a closer value for that style. The larger pizza size might work better in your oven, given the short bake time, and produce better overall results.

Peter

EDIT (5/31/13): For corrected version of the above dough formulation, see Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,25432.new.html#new
« Last Edit: May 31, 2013, 11:44:58 AM by Pete-zza »

Offline almedia26

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Re: Crunchy pizza dough
« Reply #5 on: May 30, 2013, 04:52:20 PM »
Hi,
I am sorry yes its not 10 cm its 10 inches

Offline almedia26

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Re: Crunchy pizza dough
« Reply #6 on: May 30, 2013, 05:11:05 PM »
Hi,
How can we calculate the protien content of flour if its not given on the packet

Offline almedia26

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Re: Crunchy pizza dough
« Reply #7 on: May 30, 2013, 05:19:33 PM »
Dear Dough Doctor,

I didnt get the question right .
The total flour used is
High Gluten flour  650g
All purpose flour    350g
Salt                      15g
water                   600g

I will check with the supplier the gluten content of the above flour.

I hope this thing works
Regards
Jack

Offline Pete-zza

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Re: Crunchy pizza dough
« Reply #8 on: May 30, 2013, 05:24:09 PM »
Jack,

How much cake yeast is used with the 1000 grams of flour?

Peter
« Last Edit: May 31, 2013, 11:02:55 AM by Pete-zza »

Offline almedia26

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Re: Crunchy pizza dough
« Reply #9 on: May 31, 2013, 10:36:40 AM »
Dear Peter,

2 gm of Fresh yeast

The gluten content of Flour is high gluten Flour  is 13.5% and all purpose Flour is 9.5%


Offline Pete-zza

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Re: Crunchy pizza dough
« Reply #10 on: May 31, 2013, 11:43:25 AM »
Jack,

I think I have the correct numbers now. The dough formulation you are using looks like this from a baker's percent standpoint:

*Flour Blend (100%):
Water (60%):
CY (0.20%):
Salt (1.5%):
Total (161.7%):
1000 g  |  35.27 oz | 2.2 lbs
600 g  |  21.16 oz | 1.32 lbs
2 g | 0.07 oz | 0 lbs |
15 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
1617 g | 57.04 oz | 3.56 lbs | TF = N/A
*The Flour Blend comprises 650 grams (22.93 ounces) of high-gluten flour with a protein content of 13.5% and 350 grams (12.35 ounces) of all-purpose flour with a protein content of 9.5%.

The protein content of the flour blend is 12.1%.

Tom may have his own thoughts and comments on what you are doing but I don't see anything that looks out of order except that your salt level may be a bit on the low side.

As for the sogginess problem, I think that I would try using either a smaller dough ball weight for a 10" pizza or else use the same dough ball weight that you have been using (220 grams) and make an 11" or 12" pizza.

By any chance, do you have access to 00 flour?

Peter
« Last Edit: May 31, 2013, 11:46:59 AM by Pete-zza »

Offline derricktung

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Re: Crunchy pizza dough
« Reply #11 on: May 31, 2013, 12:41:42 PM »
A couple less scientific thoughts...

1.  Floor temp isn't high enough?  (Oven may be 800, but what's your floor, and what are you baking them on?)
2.  Too much sauce?  (I've found that if I put too much or don't spread it enough, the sauce tends to prevent a crispness to the crust)
3.  Ingredients with too much moisture?  (With things like cheese, mushrooms, etc. depending on how much you put on, you might have moisture being forced out which may cause sogginess in the crust?)


Offline Pete-zza

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Re: Crunchy pizza dough
« Reply #12 on: June 01, 2013, 09:52:45 AM »
Derrick,

Those are all very good points. If Jack is able to defuse one or more of those points, then maybe he can proceed from there, with as few variables changes as possible so that he can zero in on the problem he has been having. For example, if he is trying to make a classic Neapolitan style pizza, he may already not be using a lot of sauce and toppings with high water content.

I agree with you that oven deck temperature becomes an issue. Eventually, the type of flour might also become an issue in relation to the oven because of malting, etc.

Peter

Offline almedia26

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Re: Crunchy pizza dough
« Reply #13 on: June 02, 2013, 03:51:08 AM »
Hi
yes I am trying hopefully I should be able to fix it
00 Flour is it a fine flour because the flour that I am using is grainy any way, I might be a able to get some  OO flour from Oman by the 6th of june.

Thanks,

Jack


 

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