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Pizza Crust - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Crust

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  • Pizza Crust

    Hi Everyone,

    Finally finished my WFO and it looks great. Have been making pizza with good success, but can't get the crust to rise enough. Use a New York pizza dough with cold rise. Confident in the recipe, but can't figure it out. Oven is certainly hot enough. 700+ on the floor. Use Caputo 00. Any suggestions.

    Thank You,

  • #2
    Re: Pizza Crust

    Could you divulge the recipe, so we could also be confident in it? What are your doughball size and target diameter?

    Are you looking for a puffier rim? Assuming the dough is properly fermented, start with a bigger dough ball and don't press it out all the way to the edge (leave about an inch of unworked dough) and stretch to finished size. Confine the sauce & toppings to the thin area and the rim should inflate nicely. (You're not rolling it, are you?)

    I run closer to 800 degrees with Caputo stretched thin, with good flames, to get that sub-sixty-second bake. Mmmmm...

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    • #3
      Re: Pizza Crust

      Originally posted by Endorfin View Post
      Use a New York pizza dough...
      700+ on the floor. Use Caputo 00.
      Caputo is better suited for Neapolitan temps (850+ floor). For NY style at NY temps, you want a malted bread flour, preferably bromated.

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