How are they achieving this consistently? (Microblisters@ Truly Pizza Dana Point

[augustine]

Hey everyone! Any thoughts on how the amazing people at Truly Pizza are achieving these consistent and impressive results for every single pie? They mention that their dough is carefully fermented for 3-5 days in controlled temperature conditions, and they also oil the crust before baking. While these techniques undoubtedly contribute to the quality of their pizzas, I'm curious to know if there are any other secret techniques or factors that allow them to produce those beautiful, blistered crusts so consistently. Is there something else going on in their process? I'd love to hear your thoughts and insights. Thanks!

[QwertyJuan]

Micro blisters? Cold fermentation.

[QwertyJuan]

I'd also like to mention...  you can get micro blisters even after a very short cold ferment. I've cold fermented for 4-5 hours before and got some. Obviously a longer ferment is better. A two day cold ferment will produce loads of them.

[augustine]

I'd also like to mention...  you can get micro blisters even after a very short cold ferment. I've cold fermented for 4-5 hours before and got some. Obviously a longer ferment is better. A two day cold ferment will produce loads of them.

do you think they are balling first then cold ferment? 

[TXCraig1]

Paint the cornicione with water or oil before baking.

[CaptBob]

What Craig said.....I'm pretty sure that Truly uses sunflower oil which is brushed on pre bake.

[Pete-zza]

augustine,

Back around 2015 or so, I spent a lot of time researching the topic of blistering (and microblistering) on the forum (around 1500 posts). The conclusion that I arrive at was that long cold fermentations were a major contributor to blistering. You might want to find a comfortable seat with a supply of your favorite beverage and take a look at this post:

Reply 21167 at:

https://www.pizzamaking.com/forum/index.php?topic=26286.msg737073;topicseen#msg737073

Peter

[spaceboy]

i'm sure a longer cold fermentation helps but i have gotten microblisters from 24 hr RT as well. maybe not to do that degree but still. anyway, before i started oiling the rim
prebake there was zero blistering, once i started oiling prebake...blistering pretty much every time

[RedSauce]

Re: long cold fermentations were a major contributor to blistering. In my experience, a high hydration dough was more likely to have blisters. I'm referring to the "birdseye" blistering that's level with the surface of the crust. It seemed that I would get more of this when, after the dough was settled into the refrigerator for the long haul, I would leave the container lid open a crack, which wasn't enough to cause drying. Air coming in, gas going out??

[DDT]

How ever they do it, those are some nice looking pizzas.

[nanometric]

Screenshots from Truly Pizza video:

https://www.instagram.com/reel/C2OQXcxJ7Ih/?hl=en

[RedSauce]

There are other ways that rim can get oiled. One is if you're a bit excessive in oiling the dough balls before putting the container into the cooler and maybe the dough ends up sitting in some oil. Another is if you bake on oiled pans as I do, the process of spreading out the dough will often cause the rim to curl up with a coating of oil.

[RedSauce]

Another example.

[stickyD]

When I oil or water the crust it drips onto the peel and my launches are botched. Using an aluminum peel. I brush the oil or water on the dough last, after the pizza is dressed. Should I do it before I place the skin onto the peel? (It all seems quite finicky to be doing in a commercial setting...)

[nanometric]

When I oil or water the crust it drips onto the peel and my launches are botched. Using an aluminum peel. I brush the oil or water on the dough last, after the pizza is dressed. Should I do it before I place the skin onto the peel? (It all seems quite finicky to be doing in a commercial setting...)

Oil will spread on the dough once in the oven, so you can make a drip-proof margin to avoid peel stick, and still get good coverage. Also try less oil (i.e. not enough to flow / drip). I typically use a piece of paper towel (folded several times to stiffen it a bit) to spread oil on the raw dough, before adding anything else. If you are using non-perforated aluminum peel, might try wood instead - it's far less sticky.

[stickyD]

Oil will spread on the dough once in the oven, so you can make a drip-proof margin to avoid peel stick, and still get good coverage. Also try less oil (i.e. not enough to flow / drip). I typically use a paper towel to spread oil on the raw dough, before adding anything else. If you are using non-perforated aluminum peel, might try wood instead - it's far less sticky.

Thanks for the tips!

[rascali]

When I proofed in oiled cylindrical bowls and the fermented dough reached and climbed the walls these micro blisters happened every time. I think the modality is an oil coating substantial enough to capture and maintain a "frying" temperature, as those micro blisters are the same in many fried foods.