Pizza Making Forum

Reference, Questions and Help => Dough Clinic => Topic started by: lennyk on May 31, 2021, 06:40:48 PM

Title: Bumped up hydration % and getting scorching
Post by: lennyk on May 31, 2021, 06:40:48 PM
Hello,

Last couple weeks I bumped up my % from 60 to 62%, been using the famag im8 spiral and real happy with it.
seems it mixes the dough much more uniformly so 62% is just as easy to handle as the 60 I was accustomed to previously.
So much so I dont even need bench flour when balling after mixing.

What I have realised is that the underside of the pizza is getting much better heat conduction and spotting
presumably due to the wetter dough getting good conductivity to the cordierite stone at 800f.

However it results in extra char marks on the stone and I have to use a steel brush to remove the burnt bits which build up.

Anyone ever experience this type of thing ?
Title: Re: Bumped up hydration % and getting scorching
Post by: billg on May 31, 2021, 07:20:58 PM
Can you tell us your dough recipe, oven type, type of flour, Room temp fermentation, cold temp fermentation, etc...