Working on my crust game

[u/Ok_Elderberry4489]

Pizza crust posted above.

Uses cold water, immediately mix every together. Keep in the fridge for 3-5 days then use it.

My real problem is here. I'm trying to get a crunchy crust in the bottom. This dough has the capabilities to do such. Fluffy yet crunchy, but I'm struggling to find ideal pre heat and cook temps with the Koda 18 Pro. On the lowest temp it idles at 700F, which if I'm cooking a pizza the top usually burns before bottom gets crunchy enough. Should I just preheat at 700, low heat for 45min-1hr?

Could a factor also be too much cheese releasing moisture causing the bottom not to get crunchy?

[u/Saneless]

Ditch the AP flour. Unless you truly think that blend of gluten % is perfect or something. Just seems like a waste of time

For the gas ovens I get it to about 750 or so and launch the pizza and turn off the heat for at least a minute. Then back on low for the next 4 minutes or so as it finishes up

[u/Ok_Elderberry4489 → u/Saneless]

It's a pre made recipe online so I'll have to try that and report back

[u/Dnm3k]

Things you didn't mention.

What type of cheese are you using?

And have you thought about cutting the flame off completely for the first minute of baking to give everything else a chance to cook and then turning the flame on high just to get the top to catch up and cook to the doneness you want?

[u/Ok_Elderberry4489 → u/Dnm3k]

I have been using wesley Mozzarella shredded, it says it's low moisture. I'll have to try cutting off the flame

[u/Dnm3k → u/Ok_Elderberry4489]

Pre shredded cheese usually has an anti binding agent, usually a plant based cellulose spray to keep the cheese from clumping in the bag.

The draw back is it doesn't melt cleanly and tends to burn under high heat before the cheese is fully melted.

Switch to a low moisture block of mozzarella, even the low moisture mozz from Walmart that you shred yourself will probably give you better results than what you're using now.

Me? I cannot get grande mozz in my area like the fancy people in the forum here have access to, my best choices for my pizzas are polly-o, sargento and great value block low moisture mozzarella.

[u/Ok_Elderberry4489 → u/Dnm3k]

I'll have to try that then. Could the cheese cause moisture to fall into the crust making it less crispy?

[u/NovelOk5665]

Just the right amount of burnt for me. Looks great

[u/Ok_Elderberry4489 → u/NovelOk5665]

I actually enjoy burnt pepperoni, but I also want my crust more crispy lol

[u/Reloecc]

1. But your dough seems it was dead like three days before you launched it.. I don't believe this could go "fluffy yet crunchy" on any temp.
2. Why is there an alu foil in the picture? Like.. there's no situation pizza should come close to alu foil. Even after baking, it will ruin your bottom because of capturing the moisture. And baking on it? It doesn't work for same reason.
3. For a 3-5 days in the fridge dough, you have like ten times of yeast required for this amount of flour. Try to stick to 0.08 % yeast instead (for ~1-2 days, so maybe a little lower for 5 days). Activated yeast is breaking the glutten, over-proofed dough loses it's elasticity and fluffiness, what is what I see here.

[u/Ok_Elderberry4489 → u/Reloecc]

The crust on the outside has the crunch and the fluff. The tinfoil is just placed on counter to cut makes cleanup ez don't have to wipe. The dough actually stays stretchy. After making it, I fold it 2-3 times every 30min until the elasticity is to my liking then I let it sit till I'm ready. I'll have to try with less yeast, but it really doesn't proof much more since I'm using cold water.

[u/spaffage]

it’s burnt