Sometimes I get a soft cornichon (two photos at the very beginning), sometimes too bready and hard.
What should I change in the recipe in order to get a consistent result like in the first two pics? I bake in a domestic oven.
by Beautiful-Molasses55
2 Comments
gilgermesch
That’s the risk you run with domestic ovens – the increased duration often makes for tougher dough. You could also try a dough without oils or sugars, as they tend to burn and harden up during baking. Give a traditional neapolitan dough a chance. That being said, your cornicione looks really great for one that comes out of a domestic oven, so great job!
SeaPancakes1
What’s your current process for using the pizza stone? What rack and temp do you have it set to?
2 Comments
That’s the risk you run with domestic ovens – the increased duration often makes for tougher dough. You could also try a dough without oils or sugars, as they tend to burn and harden up during baking. Give a traditional neapolitan dough a chance. That being said, your cornicione looks really great for one that comes out of a domestic oven, so great job!
What’s your current process for using the pizza stone? What rack and temp do you have it set to?