A D V E R T I S E M E N T


Author Topic: Canotto Airy & Crunchy Rim, Suggestion Needed  (Read 331 times)

0 Members and 1 Guest are viewing this topic.

Offline OutRage

  • Registered User
  • Posts: 5
  • Location: Chonburi, Thailand
  • I Love Pizza!
Canotto Airy & Crunchy Rim, Suggestion Needed
« on: September 21, 2021, 11:45:24 AM »
Hi, I'm new here.

After have a spectacular canotto pizza at bello ghost pizza in Thailand.

I would like to make my own canotto stlye pizza.
Unfortunately I don't have even an oven.

However, I found that a pan and a blow torch somehow can cook pizza also.
After I tried Vito's dough (poolist + autolysis, poolish + double fermented), the result quite okay.

Crunchy bottom with char spots, airy rim.
Except that the rim is soft and not crunchy at all even it have char marks.

I think this is the limitation of thie pan/torch method.

Should I stop using pan/torch, then try wood/gas fire cooking to reach that airy crunch leopard spot?

Thank you  :)

Offline OutRage

  • Registered User
  • Posts: 5
  • Location: Chonburi, Thailand
  • I Love Pizza!
Re: Canotto Airy & Crunchy Rim, Suggestion Needed
« Reply #1 on: September 22, 2021, 02:07:33 AM »
These are my results.


Offline Heikjo

  • Lifetime Member
  • *
  • Posts: 1080
  • Location: Oslo, Norway
  • Sour dough = happy me
Re: Canotto Airy & Crunchy Rim, Suggestion Needed
« Reply #2 on: September 22, 2021, 03:37:21 AM »
The longer you bake a pizza, the crunchier and harder crust you get. If itís too soft your goal should be to increase bake time at a lower temperature. At some point it will get hard, so maybe aim for 2-3 minutes. Perhaps easier said than done with your unconventional setup, but you did a great job so far it seems, so maybe youíll do it.
Heine
Oven: Effeuno P134H

Offline ivowiblo

  • Registered User
  • Posts: 111
  • I Love Pizza!
Re: Canotto Airy & Crunchy Rim, Suggestion Needed
« Reply #3 on: September 23, 2021, 03:42:44 PM »
You can try a double cook. you get the pizzas as you do today, wait 15 mins and put it on the oven again just 2-3 mins to get to the right temperature. it will be crunchy but just on the surface

Offline OutRage

  • Registered User
  • Posts: 5
  • Location: Chonburi, Thailand
  • I Love Pizza!
Re: Canotto Airy & Crunchy Rim, Suggestion Needed
« Reply #4 on: September 24, 2021, 12:40:00 PM »
Thx!!!

I use the double heat method, it helps!
The rim go crunchy on the surface.

A D V E R T I S E M E N T