How to get bigger cornicione puff?

[sjmeff]

Hey Tom - I only ever check the temp of the floor *not* the dome. I fire my oven for about 90 minutes, then push the coals to the side and throw on some logs to get a small fire going. I let the oven cool for ~10 minutes. With a small fire going on the side, my floor stays in the 750-800 range.

S

[JoeyVelderrain]

is this kind of what you're looking for?


i find my cornicione is too puffy and i think it is from not stretching my dough enough when i'm shaping it..

[texassourdough]

Hi Joey!

That looks pretty good. You can get good cornicione rise even from rolled doughs if the proof is right on. Your shape on this looks pretty good. Following up on my other comment on thinness...you can almost certainly work on the edge some more to create a larger pie with no significan loss of quality. Great puff! (too much?)

)
Jay

[JoeyVelderrain]

Sorry, I didn't mean to hijack this thread. I've moved my post to the "Common Mistakes... " thread.
http://www.fornobravo.com/forum/10/c...html#post84675 (Common Mistakes, Pizza Disasters)

[texassourdough]

Cool!

With soft dough it is almost impossible to stretch the center too little - until you get the hang of it. I had many paper thin pizzas too before I settled on my technique. But I also spent a lot of time watching the guys at Dough Pizzaria here in SA shaping pies. Dough just got a 28 for food from Zagats and that puts them in the world of seriously high ratings. There are little subtle things that can't be put in words that really make a difference in the result.

Nice Work! Looks like you made a step breakthrough!

Super!
Jay