#31  
Old 06-23-2013, 04:48 AM
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Join Date: Oct 2010
Location: Gainesville, FL
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Default Re: Crispy Pizza bottom

MTN Man,

I recommend switching flours. I use KA Bread Flour for both my home electric oven & wood fired oven. My hydration is around 50% & that is only because both my home oven & WFO only reach 550F. Once I receive my FB oven I imagine that I will have to play around with my recipe more which for me is the fun part. I started my journey using Itallian 00 flour Caputo Blue Pizzeria Flour. The issues that I had with that flour were that I wasn't achieving a browned crust and it looked blonde & undercooked. Caputo works best at higher temperatures is what I figured out through research. You can still have a respectable crust with bread flour. At home I use a baking steel in the oven & crank my oven to 550F with no use of broiler. I'll attach some pictures.
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Crispy Pizza bottom-img_0604.jpg   Crispy Pizza bottom-img_0605.jpg   Crispy Pizza bottom-img_0606.jpg   Crispy Pizza bottom-img_0607.jpg  
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  #32  
Old 06-23-2013, 04:49 AM
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Default Re: Crispy Pizza bottom

I have no idea why my pics are upside down...sorry.
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  #33  
Old 06-28-2013, 04:37 PM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Default Re: Crispy Pizza bottom

Yes I do ferment in bulk. I will try and double at room temp, make the balls, proof at room temp & then place in refrig. One note & I don't know if it changes anything but I make my dough Thur eve & make the pizza on Sat eve.
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  #34  
Old 07-04-2013, 10:42 AM
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Default Re: Crispy Pizza bottom

I also follow Tscar's method with my recipe. I have yet been able to achieve the hydration % that he is at but my crust is acceptable for now. I also mix my dough, let it double in size, then individually ball and then cold ferment.
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Crispy Pizza bottom-img_0607.jpg   Crispy Pizza bottom-img_0604.jpg  
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