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Author Topic: Hard to stretch crust too large  (Read 128 times)

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Offline PizzaRyan

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Hard to stretch crust too large
« on: May 01, 2021, 11:22:19 PM »
Hello,
I am using a 70% hydration with 65/35 0.0 to bread flour. I make the dough in a mixer for 10 minutes and let it rise for an hour. Then refrigerate for 3 days let rise one more time for 3 hours before pizza making. What am I doing wrong?

Offline amolapizza

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Re: Hard to stretch crust too large
« Reply #1 on: May 02, 2021, 06:12:18 AM »
In what way is it hard to stretch?

IMO 70% is probably a bit high and might complicate things for you.

Photos and a lot of details on the dough and the procedure help us a lot when trying to troubleshoot something.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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