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Author Topic: Appearance of pizza  (Read 430 times)

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Offline andrewg

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  • Location: Sydney
  • I Love Pizza!
Appearance of pizza
« on: August 12, 2017, 08:02:23 PM »
Hey All,

Been using my pizza oven now for 4 years. Got the taste profile absolutely perfect and appearance is good too however I am trying to work out how I make it blister and look more traditional.

Any tips would be appreciated?


Offline The Dough Doctor

  • Tom Lehmann
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    • Dough Doctor
Re: Appearance of pizza
« Reply #1 on: August 13, 2017, 12:31:08 AM »
Knowing your dough formula and dough management procedure would be helpful. Based on just looking at your pics It appears that your dough might be a bit under absorbed (dough absorption is too low) and fermentation might be insufficient, but that's just a guess based on the pics, with more information we can make a better determination.
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Appearance of pizza
« Reply #2 on: August 13, 2017, 08:07:37 AM »
I am trying to work out how I make it blister and look more traditional.

Getting rid of the pineapple would make it look more traditional  :-D  just kidding.

In addition to Tom's requested information tell us more about your bake - what oven, pre-heat procedure, fire arrangement, deck temperature, bake time, etc. To me, it looks like you running a bit on the cool side.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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