Hi Tom,
Wondering if you could please help me with my dough recipe and gum line problem.
I’m trying to make a thin n crispy style bases like the photos below…
These are based on 180gram balls in 11inch trays (which the restaurant I’m trying to mimic uses).
I started using your basic delayed oil process recipe below:-
100% Flour
60% Water
1.75% Salt
2% Sugar
0.375% Instant Dry Yeast
2% Olive Oil
I mixed, scaled & balled, and immediately put them in the fridge to cold ferment overnight.
Brought them up to room temp the next day, sheeted them with my dough roller, and then cooked them in my lincoln impinger counter oven at 275 celsius for 5 minutes.
Now these tasted great, but the edge of the crust was a little more like a traditional crust.
My real problem was when I dropped the water from 60% to 53%…the edge crust looked exactly like the pictures but I then got a gum line…
Wondering if you can think of any solution to the gum line but still getting a crust like the pictures below…
Any help or thoughts at all are super appreciated !
I don’t think it’s the sauce as it doesn’t get a gum line on 60% absorption.
Thanks again,
Luke
Wondering if you could please help me with my dough recipe and gum line problem.
I’m trying to make a thin n crispy style bases like the photos below…
These are based on 180gram balls in 11inch trays (which the restaurant I’m trying to mimic uses).
I started using your basic delayed oil process recipe below:-
100% Flour
60% Water
1.75% Salt
2% Sugar
0.375% Instant Dry Yeast
2% Olive Oil
I mixed, scaled & balled, and immediately put them in the fridge to cold ferment overnight.
Brought them up to room temp the next day, sheeted them with my dough roller, and then cooked them in my lincoln impinger counter oven at 275 celsius for 5 minutes.
Now these tasted great, but the edge of the crust was a little more like a traditional crust.
My real problem was when I dropped the water from 60% to 53%…the edge crust looked exactly like the pictures but I then got a gum line…
Wondering if you can think of any solution to the gum line but still getting a crust like the pictures below…
Any help or thoughts at all are super appreciated !
I don’t think it’s the sauce as it doesn’t get a gum line on 60% absorption.
Thanks again,
Luke
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