Hello guys, 4th time making pizza with caputo pizzeria and their ADY, so far it’s going well.
Ingredients in last picture. Instructions: Dissolve RT water with salt, add 10% flour, then activated yeast and knead for 10 mins.
Rest for 30-60 mins then 3-4 times stretch and fold with 30 min rest in between. 14 h bulk and 10 h balls. Stretch with semolima rimacinata. Turn oven to max when preparing and low when pizza in.
My question is: How do I make the cornichione more crunchy and achieve more air inside crust?
Thanks in advance !
by nk27012