Hello Pizza Experts,
I am having some trouble with my NY Style pizza cornices. I am using a Blackstone oven, baking at 650 degs. The cornices are getting too big. (Sorry I don't have a photo) The crust flavor is there, everything is great...the crust is just puffing up too much at the edge. I am using an Ischia starter recipe that I found from Pete-zza. One thing that may have happened is that the dough over-fermented at room temperature. It got really puffy in the containers. Would that cause the cornice to puff up? When I turn out the dough, I am pressing down pretty close, if not all the way to the edge to make sure all excess gas is out. I also put my sauce pretty close to the edge, maybe I could do it even closer to the edge. Here is my procedure:
Dough Preferment (Day before baking)
- ˝ cup (135 g) recently fed (2-3 hours after feeding) sourdough starter
- 85 g hi gluten flour
- 71 g 85-90 deg F water
:: Combine in a bowl and mix together to achieve a somewhat thick, dough-like consistency.
:: Lightly cover the bowl and set on countertop overnight
Day of Baking
- 100% high-gluten flour
- 63% water
- 1.75% salt
- 1% olive oil
- 20% dough preferment
:: By the next morning the dough preferment should almost triple in volume
:: Combine the salt and water and dissolve salt.
:: Gradually add the flour and preferment
:: Add the olive oil
:: Knead on KitchenAid mixer speed “Stir” for about 8 minutes
:: Shape into a round, smooth ball, oil it lightly and flatten it into a disk
:: Place in round, transparent straight sided container and cover loosely with a lid
:: Let rest at room temperature for 9-10 hours
:: About 30 mins before baking, reball dough and let rest.
:: Shape and stretch
:: Dock dough
:: Bake at 550+ deg F (650/690 on blackstone)
:: Bake time is about 4.5 mins
Thank you for any help.