Author Topic: Crust problems  (Read 689 times)

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Offline runeli

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  • Location: Thailand
  • I Love Pizza!
Crust problems
« on: November 05, 2013, 08:29:40 PM »

I have some problem with my crust. The dough looks nice and easy to stretch. I use 280g dough balls for 12". So fare so good.

The problem is baking. The crust gets hard and the edges dont brown properly.

1 kg all-purpose
600 ml water
2 ts salt
2 ts suggar
1 ts dry yeast
6 tbs olive oil

The dough alwas rest in refrigerator over nigh and rest on the counter for 2-3 hours.

I have a normal stov and use pizza stone. I bake them at 280c.

I live in Thailand and Thais like thin crust and much filling  :)

Any ideas?

Offline TXCraig1

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Re: Crust problems
« Reply #1 on: November 05, 2013, 10:33:46 PM »
Can you post a picture of a whole pie and a cross section of the crust?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Surffisher2A

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  • Location: Wilmington, NC
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Re: Crust problems
« Reply #2 on: November 06, 2013, 12:54:46 PM »
increasing the sugar will help with the browning, but it won't be a miracle cure to fix a flaw in the process somewhere.

Are you giving your stone a good pre-heat (like an hour or longer)?