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Author Topic: Fundamentals of a Crispy Bottom?  (Read 1054 times)

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Offline Bende

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Fundamentals of a Crispy Bottom?
« on: November 13, 2019, 02:46:11 PM »
Hey guys,

What would you say are the basics of accomplishing a firm, crispy underside to Siclian or similar pan bake method?  Something I'm always striving for and never quite satisfied with.

Believe I'm well equipped with the right Detroit Style seasoned pans, but more interested in dough approach / hydration, oil vs. butter (crisco?), cooking methods, or other aspects I'm not thinking about.

Much appreciated, thanks guys,

Ben

Offline charbo

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Re: Fundamentals of a Crispy Bottom?
« Reply #1 on: November 14, 2019, 05:27:17 PM »
For a crisp bottom, use plenty of oil in the pan.

Offline bowlyou

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Re: Fundamentals of a Crispy Bottom?
« Reply #2 on: November 14, 2019, 05:54:15 PM »
I do a thin coating of crisco, then oil and then once the pizza is almost done I take it out of the pan and bake it directly on my steel for a few minutes

Offline Jose L. Piedra

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Re: Fundamentals of a Crispy Bottom?
« Reply #3 on: November 19, 2019, 02:06:24 PM »
Best Practice: Bake it twice

Alt: use as low an oven temp as practical so as to keep it in the oven as long as possible.

Also the dough should be well-kneaded in any case.
« Last Edit: November 19, 2019, 02:08:55 PM by Jose L. Piedra »

Online foreplease

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Re: Fundamentals of a Crispy Bottom?
« Reply #4 on: November 29, 2019, 12:23:57 PM »
Yours is one of the beat topic names I have seen, Bende. There can be no confusion about what kind of help youíre looking for - and itís a topic many people wonder about.


Since you already have suitable pans the only thing I can add to the advice others have given is play with the percentage of water your dough has. I canít blanketly say ďuse more water,Ē of course, because I have no idea what you are doing. There is probably a point where higher hydration and lower oven temps will not work well together but I donít know where those points intersect. I agree with trying to keep it in the oven longer and would probably try that before changing my dough. Good luck.
-Tony

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Offline IEatPizzaByThePie

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Re: Fundamentals of a Crispy Bottom?
« Reply #5 on: December 13, 2019, 12:45:25 PM »
Oven position cannot be overstated. I could not get a nicely browned, crisp crust in my blue steel until I moved it to the bottom.

Although not optimal, if you have a large cast iron skillet, you can finish off in that. Have it pre-heated, then add a little bit of oil and give your pieces just a couple minutes to lightly "fry" the crust.
"Who the hell eats two cookies? I eat Fig Newtons by the sleeve. Two sleeves is a serving size!"

Offline Killmeyer000

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Re: Fundamentals of a Crispy Bottom?
« Reply #6 on: March 24, 2020, 04:25:22 PM »
FWIW, I par bake by dough for about 4 minutes at 450 degrees.  Then, wait for it to cool.  Then, top the pizza.  Then, cook the pizza at 500 degrees for about 10 minutes in the pan.  Then, remove from the pan and place on a cooling rack, and cook for another 4 minutes.  Then, remove from oven...and let rest on cooling rack for a few minutes.  All of these things help to result in a crispier crust in a home oven.  This stuff works...but, I am thinking about doing some more experimenting...maybe with 00 flour instead of Bread Flour...it's supposed to be crispier.  Here is a pic of a broccoli that I did a couple of weeks ago.
« Last Edit: March 24, 2020, 04:52:33 PM by Pete-zza »

Offline Jose L. Piedra

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Re: Fundamentals of a Crispy Bottom?
« Reply #7 on: March 24, 2020, 04:57:07 PM »
^^IMO w/00 flour and that baking regimen,  it would not get a whole lot of pan spring, would not brown well, and above all would turn into a rock, but YMMV.

Offline Jackie Tran

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Re: Fundamentals of a Crispy Bottom?
« Reply #8 on: March 25, 2020, 07:09:58 AM »
There is no way 00 flour will create a cripsier bottom pizza.  Lol. You'll want to use a BF or HG.  Middle of the road hydration.  There is a magic number for each type of flour.  Too low and you get crunchy, too high and the wetness doesn't bake off.  You need a strong dough,  that means lots of mixing and/or S&Fs.  Slightly lower temp and longer bake is good advice.  Your cheese may dry out so considering foiling the top for part of the bake.  Twice bake is also a good technique such as already mentioned about finishing the bake on a hot stone.  Also retoasting is amazing.  Hope that helps.

Chau
« Last Edit: March 25, 2020, 07:12:30 AM by Jackie Tran »

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