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Author Topic: Feedback on my pizza?  (Read 247 times)

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Offline fordyoz

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  • Location: Philadelphia
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Feedback on my pizza?
« on: March 26, 2019, 02:52:40 PM »
Looking for some general feedback on my pizza aesthetics. 
510g caputo 00
350g water
11g salt
3g ady
Tbsp evoo
Bulk fermented room temp 12 hrs then split into 2 dough balls for about 36 hrs in the fridge.  I think im using too much water, the dough is a little chewier than id like.  Im also not getting a nice color on my crust, maybe using too much flour when shaping my pie? 
Baked in home oven at 500 degrees for about 8 minutes on a preheated steel

Offline Little bean

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Re: Feedback on my pizza?
« Reply #1 on: March 26, 2019, 02:56:10 PM »
Your going to want to ditch the 00 for home oven baking, try an ap or bread flour that is malted so you can get better browning.

Offline PizzAmateur

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Re: Feedback on my pizza?
« Reply #2 on: March 26, 2019, 02:57:45 PM »
You may have to add a little sugar or honey to increase browning.

Offline fordyoz

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Re: Feedback on my pizza?
« Reply #3 on: March 26, 2019, 03:23:37 PM »
Thank you!  I will give those tips a shot next time. 

Offline nickyr

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  • Location: Hoboken, NJ, USA
Re: Feedback on my pizza?
« Reply #4 on: March 26, 2019, 10:21:25 PM »
Cheese aesthetics look good!

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