#1  
Old 09-25-2012, 08:00 PM
Serf
 
Join Date: Sep 2012
Location: New York
Posts: 1
Default 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,
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  #2  
Old 10-02-2012, 10:04 PM
Laborer
 
Join Date: Jan 2010
Location: Wallingford, Vermont
Posts: 85
Default 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  
Old 10-03-2012, 07:20 AM
Laborer
 
Join Date: Jan 2010
Location: Northern NJ
Posts: 87
Default Re: Pizza Crust

Quote:
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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