HI all ...have been cooking with my FB Casa 2g since june...have experimented a lot on ingredients and recipes and have hosted big and small gatherings with much success....BUT my palate and need to get it right have me asking a few questions....i use molino caputo tipo 00 flour..weigh my ingredients ... 1000 G tipo 00...630-650 water at 110% 20 g salt 6 G ADY ....i combine yeast and some water first...let sit for 10 minutes then combine ingredients and mix in kitchen aide on low 2 minutes...let autolyse for 10 minutes then finish dough in mixer on 4 for 5 more minutes...remove to bowl ..let rise for 1.5 hours...punch down /cut balls and put in fridge overnight....my problem is i am not getting the cornichione in the edge crust..or lightness that i want...flavor is good tho. I heat oven with large fire of kiln dried wood...dome goes white , floor 700 -800 when cleared of coals..then i use san marzanos, cooked with herbs for 1 hr. to reduce water content...i use fresh mozz flown in from italy every friday from my fave cheese peeps.fresh basil, olive oil and go ...90 seconds to 2 minutes im done .... i could probably let cheese drain and sit longer to squeeze more moisture out..but my pizza isnt soggy...bottom is perfect...its the uncovered crust that is FLAT to me...i want chew ,not crisp crust....any help would be appreciated thanks all ...
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all about crust