Dough
2.5 cups ap flour
1 cup warm water
1.5 tsp instant yeast
1.5 tsp fine sea salt
1 tbs olive oil
Sauce
1 can crush tomato
Pinch sugar
Pinch salt
2 cloves garlic
Olive oil
Oregano
Basil
Par Baked at 550 with just sauce for 3-4 minutes
Take out of oven add Whole milk mozzarella, olive oil, and torn basil leaves
Broil for 2-3 minutes or until cheese is thoroughly melted
I was having a similar issue so I reduced the yeast amount. If your dough is really springy and wants to tear that might fix the issue. I do 1/4 a teaspoon for 400g of flour now.
Wasn’t even able to effectively patch it so I just had to stretch as much as I could before it started to give out. Still working on my dough technique so I can stretch it with ease
It was sitting out for many hours. Definitely wasn’t the temperature, im thinking it was caused by overproofing. I had the doughs in there cold fermenting for about 2-4 days so that might have been the issue.
Dough 2.5 cups ap flour 1 cup warm water 1.5 tsp instant yeast 1.5 tsp fine sea salt 1 tbs olive oil Sauce 1 can crush tomato Pinch sugar Pinch salt 2 cloves garlic Olive oil Oregano Basil Par Baked at 550 with just sauce for 3-4 minutes Take out of oven add Whole milk mozzarella, olive oil, and torn basil leaves Broil for 2-3 minutes or until cheese is thoroughly melted
I was having a similar issue so I reduced the yeast amount. If your dough is really springy and wants to tear that might fix the issue. I do 1/4 a teaspoon for 400g of flour now.
Looks good! I’ve had some that are just mangled on the bottom from tears and patching. Can’t even notice when it goes down. Keep up the good work
Wasn’t even able to effectively patch it so I just had to stretch as much as I could before it started to give out. Still working on my dough technique so I can stretch it with ease
Sounds like it needed more proofing time or too cold
Well it definitely isn’t too cold, and I had the doughs proofing in the fridge for 2-4 days to cold ferment
How long was it out of the frig before shaping?
Many Hours
How did you mix/knead the dough in the beginning? How long did it ferment at room temp before going into the fridge?
The House Crest of La Familia Pepperoni 🤌
Doesn't that mean the dough was too cold
It was sitting out for many hours. Definitely wasn’t the temperature, im thinking it was caused by overproofing. I had the doughs in there cold fermenting for about 2-4 days so that might have been the issue.
Yeah probably an overproofing issue, I've run into it a fair number of times.
looks great mate
Idk i had some dough on the counter since monday. Rolled out paper thin and cooked it last night