I’m already just about burning the base and cheese, don’t want to leave it in any longer. There is definitely air in the crust – it is just a bit too squashy rather than crunchy. Definitely doesn’t look like your typical airy-bubbled crust – still a lot of stodge. How to cook the crust without burning the rest?
by badabinglad
6 Comments
Hello /u/badabinglad!
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This is my recipe – Next Level Pizza just with lower hydration
Stage 1 9pm Thursday
300 ml water
300g 00 flour
6g fresh yeast or 5g dry yeast
5g honey
16-24 hour in fridge
Stage 2 5pm Friday
360ml water
700g 00 flour
25g salt
10g olive oil
Rest 16-24 hours in fridge
Also. Haven’t taken a crust picture as I haven’t been proud enough yet but it looks like a larger version of this
https://pizzatoday.com/wp-content/uploads/2021/10/KK.jpg
Higher hydration doughs need longer cook times. If you are worried about the crust burning before you can cook it all the way through, try dialing down the hydration. I use 67% hydration max on my Ooni, which takes just a few minutes. My home oven, which I bake for about 8-9 minutes per pie is about 80% hydration.
I’d make my crust moderately smaller… maybe 25-33%….
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