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Pizza Crust - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Pizza Crust

    Hi Everyone,

    Finally finished my WFO and it looks great. Have been making pizza with good success, but can't get the crust to rise enough. Use a New York pizza dough with cold rise. Confident in the recipe, but can't figure it out. Oven is certainly hot enough. 700+ on the floor. Use Caputo 00. Any suggestions.

    Thank You,

  • #2
    Re: Pizza Crust

    Could you divulge the recipe, so we could also be confident in it? What are your doughball size and target diameter?

    Are you looking for a puffier rim? Assuming the dough is properly fermented, start with a bigger dough ball and don't press it out all the way to the edge (leave about an inch of unworked dough) and stretch to finished size. Confine the sauce & toppings to the thin area and the rim should inflate nicely. (You're not rolling it, are you?)

    I run closer to 800 degrees with Caputo stretched thin, with good flames, to get that sub-sixty-second bake. Mmmmm...

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    • #3
      Re: Pizza Crust

      Originally posted by Endorfin View Post
      Use a New York pizza dough...
      700+ on the floor. Use Caputo 00.
      Caputo is better suited for Neapolitan temps (850+ floor). For NY style at NY temps, you want a malted bread flour, preferably bromated.

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