124ml water 75%
4Tsp olive oil 11%
1/2tsp salt
1/2tsp/sugar
166g bread flour
1/2 tsp yeast
High hydration! Dough rose a lot, still workable, quite stretchy now. Flour required to get it off peel at this hydration. Oven heat procedure
Preheat to 1.8
4min off
1min on
1 min off
cheese added
4min off
on till done
Lots of oven puff. Edges have oven puffed very well, but bits with topping not so puffed. Needs more time for top to cook. I think my dough needs more fermentation time, 2 hours isn't enough even though it's doubling.
FAIL MAJOR FAIL. The thing about high hydration is it is very tricky to get the top of a thicker crust pizza to cook. I imagine if you do this as a thin crust it would work nicely in a hot oven, but my top was very doughy and uncooked!
4Tsp olive oil 11%
1/2tsp salt
1/2tsp/sugar
166g bread flour
1/2 tsp yeast
High hydration! Dough rose a lot, still workable, quite stretchy now. Flour required to get it off peel at this hydration. Oven heat procedure
Preheat to 1.8
4min off
1min on
1 min off
cheese added
4min off
on till done
Lots of oven puff. Edges have oven puffed very well, but bits with topping not so puffed. Needs more time for top to cook. I think my dough needs more fermentation time, 2 hours isn't enough even though it's doubling.
FAIL MAJOR FAIL. The thing about high hydration is it is very tricky to get the top of a thicker crust pizza to cook. I imagine if you do this as a thin crust it would work nicely in a hot oven, but my top was very doughy and uncooked!
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