Author Topic: ¿How can I do? pizza dough with dried crust on the bottom  (Read 950 times)

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Offline lowus

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¿How can I do? pizza dough with dried crust on the bottom
« on: August 19, 2013, 03:14:59 PM »
Hello, I would like to make a dough like the picture. http://slice.seriouseats.com/images/20100923-pizza-lab-fermentation-day-5.jpg  First used 1.6% oil and have reduced to  a little oil 0.5% only in the preparation of the dough, and use flour in the baking tray, but still can not get a dry bottom, I want the dough thin and dry, which few big bubbles ... http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=3404.0;attach=4435;image  I always get something like this http://casaveneracion.com/wp-content/uploads/2009/03/pizza-crust.jpg ¿What am I doing wrong?
thanks


Online JD

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Re: ¿How can I do? pizza dough with dried crust on the bottom
« Reply #1 on: August 20, 2013, 09:22:29 AM »
For us to know what you're doing wrong, we need to know what you're doing....

Start with the basics: Dough formulation? Oven temp? Are you using a stone?
Josh

Offline breadstoneovens

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Re: ¿How can I do? pizza dough with dried crust on the bottom
« Reply #2 on: August 20, 2013, 07:48:14 PM »
Just form the picture, I would say you have too much cheese on your pizza. It traps the moisture and the dough ends up softer.  Also what topping di you use? Do you have a picture of the top of your pizza?
The rest, as JD said, we would be able to determine from the rest of the factors.

Antoine
WFO cooking is about passion.

Offline lowus

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Re: ¿How can I do? pizza dough with dried crust on the bottom
« Reply #3 on: August 30, 2013, 09:29:53 AM »
hello, thanks for your replies, I tried a dugh without any oil to obtain a soft and dry crust, but it turned very hard, I used the recipe:
Flour (100%)
Water (55%)
IDY (0.3%)
Salt (3%)
Oil (0.0%)
Sugar (2%)
thihckness F: 0.1  size: 9"
48H cold femerntation
 I have an industrial Gas oven stone at 400 °C
I would like a crust like the picture but I have not been able to obtain.
perhaps using eggs in the dough?
 thanks again

Offline breadstoneovens

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Re: ¿How can I do? pizza dough with dried crust on the bottom
« Reply #4 on: September 06, 2013, 08:44:40 PM »
From looking at the picture of the pizza you want to achieve, I would say it is cooked at a lower temp. Also it appears they put just the right amount of toppings.

Keep some oil in your dough but don't use eggs for sure.

How long do you cook your pizza for?
WFO cooking is about passion.

Offline PizzaGarage

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Re: ¿How can I do? pizza dough with dried crust on the bottom
« Reply #5 on: September 08, 2013, 11:13:23 PM »
The pizza in the picture that you say your crust always turns out like appears to be sheeted (or rolled) panned and baked. Hard to tell from the picture...

The picture of the crust you want is not sheeted nor panned.

Personally, I would raise the hydration to 60%, use a high gluten flour ( you did not say what you are using) , reduce salt to 2%, reduce sugar to .5% or eliminate, increase oil to 1% then try again. No pan or sheeter, form by hand and cook on stone. Use sauce lightly.



« Last Edit: September 08, 2013, 11:15:04 PM by PizzaGarage »


 

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