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Doughy pizza help - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Doughy pizza help

    My Pizza is either doughy or you can taste the flour on the bottom. Need advice please. I make my own dough. I made calzones that were great But my pizza is just ok. Thanks.

  • #2
    Re: Doughy pizza help

    The best one I have found is right here if the FB Website: I know it by heart. 500 grams 00 Flour; 325 grams water; 3 grams active dry yeast; 10 grams salt. I trained myself on HG flour to start.....less expensive and readily available. I also tried to portion it out once kneeded and before proofing. My Theory: The more you handle the dough, the tougher it becomes. I founf that it works better to proof as one batch, then portion out and chill or freeze. Let it come to room temperature before you work it to size.

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    • #3
      Re: Doughy pizza help

      BTW: I'm training myself on a residential oven using a FB Pizza Stone. Other stones at that temperature will last about 30 days.....if your lucky. I pick up my overn at FB on Friday. I am STOKED!

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      • #4
        Re: Doughy pizza help

        My current favorite is Jim Lahey's no-knead recipe, readily available online. Or get his book My Pizza-has some great recipes to go with the crust recipe (his homemade sausage and Leek is an amazing pie). I use a type 00 flour with his recipe and have had great results. You need to plan ahead: it requires about 18 hours to rise.

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