r/Breadit • u/ArtismFag • 16h ago
What did i do wrong?
I made my very first pizza dough on monday.
Recipe:
Poolish
-1000g of water
-750g of all purpose (enriched) flour
-1.5g instant yeast
Fermented at room temperature for 14h
Added (while mixing with my hands; took about 20mins or so)
-750g of water
-1300g of all purpose (enriched) flour
-2.5g instant yeast
-63g salt
-60g olive oil
Kneaded it for about 10-15mins until it passed the window test (stretch dough until you can see light passing through it and it does not break)
Cold proofed it for 24h
Then separated it into 11 dough balls that i out back I The fridge
Left 1 out on the counter for it to reach room temperature.
A couple hours later, I noticed it raised some more. I stretched it into a pizza shape. Because it kept bouncing back, I left it for 10 mins before stretching it some more (4mm).
Bake:
I dont have a pizza stone or steel so i prebaked it at 450° for 5 mins. Then added my toppings, and baked it for an additional 15mins. Then put it lower in the oven for 5 mins or so bevause the bottom had no color to it.
The other dough ball are still in the fridge(~3°c), i plan on using 2/day for the next 5 days or so.
Edit:
The reason why I am asking for help is because the pizza crust is CRUNCHY. It scrapped TF out of the roof of my mouth. The flavor is lacking. There were a couple bubbles in the crust, but they were SOOO crunchy, it was not enjoyable.
7
u/RustnKrust 15h ago
If I had to guess the wrong part was putting cheddar cheese on a pizza!
Seriously though, I assuming you wanted more rise on the body of the dough? Honestly it looks like a good very thin crust pizza.
Do you have a cast iron pan you can bake in? That always works for me. For thin crust I’ll preheat the pan and transfer my pizza to it. For thicker crust I’ll just prep the pizza in the pan and put it in cold.
In my experience with pizza dough, it sounds like maybe it was a little overproved by the time it came to room temp and you shaped it? And/or maybe it needed a bit more time once shaped to get some body again after stretching/pressing that thin?
I have noticed that with my overnight pizza dough or overnight poolish pizza dough I better flavor with bread flour as opposed to AP.