I am having problems burning the base of the pizza - when I increase the temp of the oven too much.
The oven temp reads about 300 C - although this is very subjective - the floor could be 400 C - I donít have an accurate way to measure it at the moment.
The base has a yellow tinge - on the side closest to the burners at the back of the oven. There are no dark burn marks. It doesnít look that bad - but actually the taste of the dough becomes very bitter and unpleasant as a result.
I have researched the issue. There seem to be 4 likely causes - however, unfortunatly, none seem to apply to me in this case.
If the dough is too dry it will burn at high temperatures. My dough has 79% hydration - so itís difficult to believe this is the case.
- Spinning technique
Once the pizza has settled - it might be necesary to keep it off the floor as much as possible by spinning it with the paddle. In my case - the burning actually occurs straight away - by the time the pizza has settled - and I can actually begin to move it with the paddle - it already has the strange yellow burning colour.
- Even spread of temperature
For WFOs pre-heating the oven slowly to get an even spread of temperature is important. My oven uses gas burners. I do heat the floor with the burners for over an hour - before blocking them with a thick sheet of iron. But, in reality the burning can occur at any moment - if and only if - I have the gas burners too high and the overall temperature of the oven increases too much.
- Bench flour
If there is too much bench flour on the paddle or the underside of the pizza - the flour will burn and in turn - burn the pizza. For a long time I thought this could be my problem. However - although I do tend to use a lot of bench flour - I have tested for this using almost no flour and the base still burns.
So, if none of the above are the cause of my problem - what else could it be?
Below is a summary of my dough receipe and methodology with some photos.
Thanks in advance if anybody can shed light on this :-)
flour 2400 gr - 100%
water 1800 gr - 75%
water 100 gr - 4%
salt 80 gr - 3%
IDY 125 ml - less than 1%
- mix flour, water and IDY for 3 or 4 minutes by hand
- cover and rest for 30 minutes
- add salt and 100gr of water and mix until even distributed
- gently stretch and fold dough for about 10 minutes until the dough is silky smooth to touch
- cover and rest for 8 hours at room temperature (about 70 F)
- ball up and refrigerate (about 15 C) for between 24 and 72 hours
Flour (wheatflour with the following properties)