pjcampbell
New member
I wonder if I can get some assistance. I am trying to make a sort of non standard pizza, something similar to what you might call a “NY Elite” pizza that is baked at higher temps to yield a crispy, but not dried-out-crunchy crust.
I’ve been using a 12.7% protein bread flour with 60% water, 2.6% salt and 0.47% IDY. I am running a higher % of salt to give some strength to the weaker dough. The high IDY % is due to increased salt, and also due to the fact that in testing I know this is only going to be a 24 hour dough (not stretching it out to 48 hours). I am using bread flour in hopes of some tenderness but am not opposed to trying unbromated high gluten flour (like Sir Lancelot for example). The 18" doughball is 24oz, perhaps a little large (.095 thickness factor).
I mix all the water with 60% of the flour and combine it and let it sit for 20-25 minutes (also done for strength), then continue with rest of ingredients for about 10 minutes on a small scale KitchenAid with a spiral dough hook (for now).
After that it gets balled and goes into the fridge for 24 hours, covered (at the moment on a plate covered in aluminum foil, I do not think that is keeping much heat in so I don’t think 1 hour uncovered is necessary–aluminum transfers heat/cold very easily) and comes out about 2 hours before baking, also covered. The finished dough temp is around 78F. Overnight I see the dough has spread out nicely, and there are very small bubbles on the underside of the dough.
Dough put on wooden peel and baked directly on the stone. The dough is easily extensible and does not tear or rip.
I have what is for all purposes a Baker’s Pride (it’s an Attias) gas deck oven, with the side air slides all the way open for top heat. I have the oven set to 600F, and wait until the burner goes into bypass mode (flame goes low) to bake the pizza. Deck temp is 600F at the hottest point as measured by infrared thermometer. As soon as I put the pizza in, I confirmed that the burner flame goes back up to full output.
The bottom is done in 4 minutes, and at this point the top is not nearly done. It is edible and cooked through, but certainly cannot be served due to the paleness of the top.
I’m happy to try slightly lower temps as well but not convinced this is the issue?
Could this be an under fermentation issue or do I need to just keep going lower on the oven temp? I had actually read that pale could be a sign of OVER fermentation which I am doubting, with the level of salt and what I believe is slight under-kneading, not to mention, the IDY yeast I am using is quite old, over a year, stored in the fridge, so probably slightly weak to begin with.
I have also read a suggestion of adding non-fat dry milk at 3% (as opposed to sugar, I guess).
For what it’s worth I tried at 700F and 650F, and did NOT notice the bottom:top finished factor to be any worse at the higher temperatures.
Sorry to be so lengthy, I tried to include as many details as possible!!!
I’ve been using a 12.7% protein bread flour with 60% water, 2.6% salt and 0.47% IDY. I am running a higher % of salt to give some strength to the weaker dough. The high IDY % is due to increased salt, and also due to the fact that in testing I know this is only going to be a 24 hour dough (not stretching it out to 48 hours). I am using bread flour in hopes of some tenderness but am not opposed to trying unbromated high gluten flour (like Sir Lancelot for example). The 18" doughball is 24oz, perhaps a little large (.095 thickness factor).
I mix all the water with 60% of the flour and combine it and let it sit for 20-25 minutes (also done for strength), then continue with rest of ingredients for about 10 minutes on a small scale KitchenAid with a spiral dough hook (for now).
After that it gets balled and goes into the fridge for 24 hours, covered (at the moment on a plate covered in aluminum foil, I do not think that is keeping much heat in so I don’t think 1 hour uncovered is necessary–aluminum transfers heat/cold very easily) and comes out about 2 hours before baking, also covered. The finished dough temp is around 78F. Overnight I see the dough has spread out nicely, and there are very small bubbles on the underside of the dough.
Dough put on wooden peel and baked directly on the stone. The dough is easily extensible and does not tear or rip.
I have what is for all purposes a Baker’s Pride (it’s an Attias) gas deck oven, with the side air slides all the way open for top heat. I have the oven set to 600F, and wait until the burner goes into bypass mode (flame goes low) to bake the pizza. Deck temp is 600F at the hottest point as measured by infrared thermometer. As soon as I put the pizza in, I confirmed that the burner flame goes back up to full output.
The bottom is done in 4 minutes, and at this point the top is not nearly done. It is edible and cooked through, but certainly cannot be served due to the paleness of the top.
I’m happy to try slightly lower temps as well but not convinced this is the issue?
Could this be an under fermentation issue or do I need to just keep going lower on the oven temp? I had actually read that pale could be a sign of OVER fermentation which I am doubting, with the level of salt and what I believe is slight under-kneading, not to mention, the IDY yeast I am using is quite old, over a year, stored in the fridge, so probably slightly weak to begin with.
I have also read a suggestion of adding non-fat dry milk at 3% (as opposed to sugar, I guess).
For what it’s worth I tried at 700F and 650F, and did NOT notice the bottom:top finished factor to be any worse at the higher temperatures.
Sorry to be so lengthy, I tried to include as many details as possible!!!
Last edited: