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Author Topic: Is this a gum line?  (Read 567 times)

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Offline kbrede

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Is this a gum line?
« on: October 18, 2022, 06:33:30 PM »
Is there a gum line on this slice? Hopefully it's good enough to see. I'm attempting neapolitan style.
-- Kent

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Offline Pete-zza

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Re: Is this a gum line?
« Reply #1 on: October 18, 2022, 06:58:14 PM »
Is there a gum line on this slice? Hopefully it's good enough to see. I'm attempting neapolitan style.
Kent,

The late Tom Lehmann often talked about gum lines and how to test for them. In that vein, he once raised the issue of gum lines with me and that led to the following post, at Reply 4 at:

https://www.pizzamaking.com/forum/index.php?topic=61258.msg611484#msg611484

Peter

Offline kbrede

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Re: Is this a gum line?
« Reply #2 on: October 18, 2022, 07:23:06 PM »
Thanks Peter.
-- Kent

Ovens:
Gozney Roccbox
Samsung NX58H5650WS + 15"x20"x3/8" steel

Offline TXCraig1

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Re: Is this a gum line?
« Reply #3 on: October 19, 2022, 01:09:13 PM »
That looks like a gum line in the center and perhaps a bit in the lower part of the cornicione as well. The dough looks a bit thick for Neapolitan which may be the problem.
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Offline kbrede

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Re: Is this a gum line?
« Reply #4 on: October 19, 2022, 01:37:21 PM »
That looks like a gum line in the center and perhaps a bit in the lower part of the cornicione as well. The dough looks a bit thick for Neapolitan which may be the problem.

Thanks, I hadn't considered the thickness. My dough isn't very extensible and that was the best I could do stretching it out. I'm resting it for five hours at RT today before opening. I'm hoping that will help.
-- Kent

Ovens:
Gozney Roccbox
Samsung NX58H5650WS + 15"x20"x3/8" steel

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Offline kbrede

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Re: Is this a gum line?
« Reply #5 on: October 19, 2022, 08:41:06 PM »
A follow up. This was the third day on this dough, and I pulled it from the refrigerator 5.5 hour prior to the cook. The dough was much more relaxed than the prior two balls.

As a result, I was able to create a larger diameter disk and thinner crust. Using the same amount of sauce on the larger pizza also resulted in a thinner layer of sauce. I also reduced the oven floor temp by 20F to 780F. I think that helped by allowing me to keep the pizza in contact with the floor longer, not having to turn it as much. All these factors may have resulted in a better crust.

I think there was still some gum line, but not as much, about a quarter of the slice near the tip. Anyway, I'm making progress!

For my second batch of dough, I think I'll use a bit more yeast and extend the RT ferment. I might try brushing the dough with olive oil prior to saucing at some point also.

Thanks for your help guys.
-- Kent

Ovens:
Gozney Roccbox
Samsung NX58H5650WS + 15"x20"x3/8" steel

Offline kori

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Re: Is this a gum line?
« Reply #6 on: October 19, 2022, 09:12:03 PM »
Anyway, I'm making progress!

Keep at it!
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