Author Topic: Oven spring help?  (Read 772 times)

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Offline randomnation

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Oven spring help?
« on: February 19, 2011, 05:43:03 PM »
Hey, pizza lovers.

I'm still new to making pizza and have only made around 13 so far. I have a question that I hope you guys can help me with!

1) Whenever I make pizza, there are air bubbles all over and the middle of the pizza rises a lot during the 1 min par-bake that I do. The crust, however, does not rise that much-- or if it does, not consistently. How do I get a bigger, more airy crumb for my crust?

Should I skip the par-bake? Stretch the pizza dough differently? I stretch pizza dough by building a rim with my fingers and sort of stretching it with the palms of my hands, then I slap it a bit.



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Re: Oven spring help?
« Reply #1 on: February 19, 2011, 08:07:32 PM »
It would be more helpful if you told us what recipe, flour, frementation method you use. It could be something as simple as underproofed dough but you give little to go by.

Offline randomnation

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Re: Oven spring help?
« Reply #2 on: February 19, 2011, 08:20:14 PM »
Sorry,  I forgot those important things. Here they are.

I am using King Arthur All-Purpose flour, and using Canadave's NY style. I can't link it because I'm a new member.
I do about 2-3  day cold-rise method.

By the time I use the dough, it's very wet and sticky, and pretty shapeless too