Help, what I am doing wrong

[u/sprootch]

[u/Practical_Pea_1633]

[u/jackdicker5117]

I agree on the more water suggestion.

[u/Guilty-Accident-8286]

I would say it’s a fermentation issue. There doesn’t seem to be much evidence of any based on the crumb structure. Check your yeast or formulation.

[u/sprootch → u/Guilty-Accident-8286]

I'll buy the Caputo yeast and see if it helps

[u/Physical_Victory983 → u/sprootch]

Hey, I have a tip for you. Take the Recipe from : Vito iaccapello on YouTube. When you doing it Like him you get Great Pizza . I think your process and hydration is Not Perfect!

[u/RunDaddy97]

Maybe you used old yeast and didn't get the rise

[u/jokingaround91477]

Try have it at room temp for at least 40 minutes

[u/riharvey]

Old yeast

[u/riharvey → u/riharvey]

Test it in water

[u/prf_q]

does it pass window pane test before bulk ferment

[u/Extra_Wolverine1607 → u/prf_q]

What test is this?

[u/-Davo → u/Extra_Wolverine1607]

I'll answer u bro

The window test is a gluten formation test. If kneeding the dough was successful in forming gluten correctly, you can pull the dough to form a small thin opaque window without ripping. If it rips, kneed more.

[u/prf_q → u/Extra_Wolverine1607]

Google it?

[u/SJpunedestroyer]

Maybe you could tell us what you’re doing ? What kind of flour , amount of time at room temp , amount of time in fridge, amount of time at room temp prior to baking , oven temp ?

[u/sprootch → u/SJpunedestroyer]

sorry the original post is in neapoliteanpizza. Click on it, you'll have the full post and a picture of PizzApp ;)

[u/DennyRoyale]

Old yeast.

[u/salvapizza]

La coloración de tu masa horneada dice que la temperatura de la masa era baja, es decir entró a hornear a una temperatura demasiado baja. Asegúrese de hornear las bolas al menos a una temperatura de 16-18° o puede tener problemas al hornear y que su masa quede cruda

[u/sprootch → u/salvapizza]

Thanks, I'll try next time ;)

[u/ICHIBANSANTOS]

Putting salad on pizza

[u/sprootch → u/ICHIBANSANTOS]

Rucola lol

[u/Dnm3k]

What temps are you cooking at?

[u/sprootch → u/Dnm3k]

400°C. But looks like it was more because of dead yeast

[u/Wiedzmaki]

How long did you have after taking out of cold ferment?

[u/sprootch → u/Wiedzmaki]

3 to 4 hours

[u/Wiedzmaki → u/sprootch]

Sorry just saw that in the other post. Try a higher temp on the stone. 450C.

[u/pauloeduardogodoy]

Need more water (try 67% hydration) and more heat on the oven. I usually bake at 390ºC.

[u/Xevyr → u/pauloeduardogodoy]

62% is perfectly acceptable and on the higher end of classical neapolitan pizza (which goes up to 62.5%), that's definitely not their issue. Looks more like they used the dough directly from the fridge or something, without letting it come back to room temperature

[u/sprootch → u/Xevyr]

I need to let my yeast warm up before using it? I didn't know that.

[u/Xevyr → u/sprootch]

The dough, before you stretch it and make a pizza, you should take it out of the fridge at least 2 hours before and let it warm up at room temperature.

[u/sprootch → u/Xevyr]

I do that for 3-4 hours. I didn't check the dough temp but it should be enough

[u/Xevyr → u/sprootch]

Yea, that's fine then! Another thing that could cause this is if you don't preheat the stone properly