Air bubbles in my pizza

[kmrice]

Re: Air bubbles in my pizza

Rizzo308 did attach one photo, which seems to show cheese and sauce all the way to the rim, a sure oven spring killer in my experience.

Tscarborough, I was surprised to learn that you get good results without letting your dough warm up. My dough, which is all sourdough (no commercial yeast) goes into the fridge for a cold retard as soon as I make it. Unless I let it warm up for a couple of hours, it doesn't really fully proof. I guess if it gets fully proofed before going in the fridge, perhaps it would not need warming up. Any thoughts on that, Tscarborough? When do you refrigerate?

Karl

[texassourdough]

Re: Air bubbles in my pizza

While I would agree with dMun that using a rolling pin is not recommended, if you have really well developed, peak dough you can roll it and still get a good, puffy cornicione. The biggest bubbles will be gone but...there is more to it than that. You show us what you want but not what you are doing. Pictures of your failures would help us recognize what is causing your failures.

[Tscarborough]

Re: Air bubbles in my pizza

A couple of things. First, never touch the rim when pressing it out if you want a puffy crust. Second, you do not need to let the dough get to room temp before you press out the crust. I keep them in the fridge until use.

Here are two pies, identical in every way except one has the dough pressed out to the rim, the other I kept back 3/4 of an inch. Both are 80/20 KABF/semolina, at around 65% hydration cold fermented for a couple of days.

[dmun]

Re: Air bubbles in my pizza

5. Never use a rolling pin.

[kmrice]

Re: Air bubbles in my pizza

Assuming you are using a WFO, I'd suggest:
1. going with a wetter (higher hydration) dough;
2. being sure to NOT cover the dough all the way to the edge - the rim (corniche or something in Italian), which is where you want the large bubbles, won't puff up, or won't puff up as much, if it has sauce or cheese on it;
3. if you refrigerate your dough, making sure you bring it back to room temperature before using it - this takes about two hours for me; and
4. letting your dough rise longer before using it.

Hope these help. Good luck.

Karl

[rizzo308]

So why am i not getting large air bubbles in my cooked pizza (like in the picture would be ideal) i am only getting small bubbles my crust is good crispy and have some large bubbles in the crust the bottom is the same crispy but i would like to see larger bubble scattered through out the pizza, any input is welcome.