Do you see how in the video when I grab the first round of dough how it kind of collapses and deflates? That's a sign of overproofed dough. To test, you can poke your dough gently, and if it springs back slowly, it's in good shape; if it doesn't spring back at all it's overproofed; if it springs back immediately it's underproofed.
It can be a little tricky to tell, and it really comes down to practice. I have baked off plenty of what would be categorized as overproofed dough, and it's still baked just fine: light and airy, etc.
I think I may have the opposite problem. Sometimes I get a perfect pizza dough, and other times, it’s flat and like cardboard. How can I get the nice puffy crust all the time. What signs do I need to look for in the process?
PS: Loving your book! It’s been upping our pizza game. After 15 years of virtually the same boring pizza, we are now experiencing the best pizza on the block. (When the crust turns out!)
OK, Questions regarding your issues with consistently getting a good crust: Are you using a scale to measure? What type of flour are you using? And are you baking in your home oven with a Baking Steel or pizza stone?
Yes I use a scale. Using bread flour. Pizza stone until last Saturday when my shiny new baking steel came in. Oven only goes up to 525 but it was higher with the steel (yay!) I’ve had some successes with the stone but most recent attempt with the steel failed. If it’s warmer and not raining, we’ll be moving to the wood fired pizza oven next Saturday. Two weeks ago I made fresh on Thursday for a Saturday dough and took them out of the fridge about 2 hours prior. Huge success. Frozen, I’ve had 1 success and about 6 failures. Toppings are amazing though so that’s some consolation.
OK, great to hear about the scale and bread flour.
I think you need to repeat your success timeline: Make the dough on a Thursday for a Saturday dinner and remove them from the fridge about 2 hours prior to cooking.
I think the long room-temp proof is key (as long as its in an airtight vessel). I find making the dough roughly 2 days before pizza night to be key.
thanks! and yes, I always feed starter with equal amts flour & water. Excited to give this pizza sandwich a go! On the oven temp, my oven is in process of being replaced as it's 20 yrs old and tends to shut off once temp gets above 500 degrees. Very frustrating! Looking forward to getting a new oven delivered next month:-)
Oh I've been there... a new oven will be such a gift. In the meantime, the pizza sandwich may take more than 5-6 minutes. Just rely on the visual cues to determine when its done... may take a few minutes more :)
this looks incredible! I just started the bulk fermentation for what was to be a loaf of sourdough bread. Would using this dough to make those pizza sandwiches work? Or does it have to be the Sourdough Pizza recipe instead?
My husband who can and does eat eggplant like chocolate sees endless possibilities as do I Great post. I saw your book this morning on IBooks when I was looking through new cookbooks. Love the cover! Can’t wait to read it and cook from it.
I love that your husband eats eggplant like chocolate — I could as well, and an eggplant pizza sandwich in so many various ways from breaded and fried to grilled to roasted would be fantastic. Thanks for writing :)
Definitely going to try your technique for our next pizza night!
I am used to cook panuozzo. I shape the pizza dough in a rectangular / sandwich form. Cook it on super high a few minutes on my cast iron + a few minutes on broil. But then, when I cut the sandwich in half, add the meatballs and a little bit of sauce, I sometimes find the dough inside a bit soggy (sometimes not!). I tried to "dry it" by toasting the inside of the bread a little bit and it kinda worked... but can't wait to see the difference with this technique! :D
How do I tell the dough is over proofed?
Do you see how in the video when I grab the first round of dough how it kind of collapses and deflates? That's a sign of overproofed dough. To test, you can poke your dough gently, and if it springs back slowly, it's in good shape; if it doesn't spring back at all it's overproofed; if it springs back immediately it's underproofed.
It can be a little tricky to tell, and it really comes down to practice. I have baked off plenty of what would be categorized as overproofed dough, and it's still baked just fine: light and airy, etc.
So helpful! Thank you so much. I can’t wait to get your book!
I think I may have the opposite problem. Sometimes I get a perfect pizza dough, and other times, it’s flat and like cardboard. How can I get the nice puffy crust all the time. What signs do I need to look for in the process?
PS: Loving your book! It’s been upping our pizza game. After 15 years of virtually the same boring pizza, we are now experiencing the best pizza on the block. (When the crust turns out!)
Awww yay :) So nice to hear!
OK, Questions regarding your issues with consistently getting a good crust: Are you using a scale to measure? What type of flour are you using? And are you baking in your home oven with a Baking Steel or pizza stone?
Yes I use a scale. Using bread flour. Pizza stone until last Saturday when my shiny new baking steel came in. Oven only goes up to 525 but it was higher with the steel (yay!) I’ve had some successes with the stone but most recent attempt with the steel failed. If it’s warmer and not raining, we’ll be moving to the wood fired pizza oven next Saturday. Two weeks ago I made fresh on Thursday for a Saturday dough and took them out of the fridge about 2 hours prior. Huge success. Frozen, I’ve had 1 success and about 6 failures. Toppings are amazing though so that’s some consolation.
OK, great to hear about the scale and bread flour.
I think you need to repeat your success timeline: Make the dough on a Thursday for a Saturday dinner and remove them from the fridge about 2 hours prior to cooking.
I think the long room-temp proof is key (as long as its in an airtight vessel). I find making the dough roughly 2 days before pizza night to be key.
Let me know if there's anything else!
Pizza sandwich..yum ..so anything with prosciutto, roasted red peppers and pesto !
Throw in some Artichokes, melty Cheese and don’t forget the arugula!
YES to artichokes + melty cheese... heaven :)
I’m drooling over pizza sandwiches…so anything with prosciutto, roasted red peppers, artichokes and pesto …I’m in!
thanks! and yes, I always feed starter with equal amts flour & water. Excited to give this pizza sandwich a go! On the oven temp, my oven is in process of being replaced as it's 20 yrs old and tends to shut off once temp gets above 500 degrees. Very frustrating! Looking forward to getting a new oven delivered next month:-)
Oh I've been there... a new oven will be such a gift. In the meantime, the pizza sandwich may take more than 5-6 minutes. Just rely on the visual cues to determine when its done... may take a few minutes more :)
Great! I used 100g starter :-)
Perfect, so even higher hydration (77%) if you feed your starter with equal parts flour and water. It will be great :)
this looks incredible! I just started the bulk fermentation for what was to be a loaf of sourdough bread. Would using this dough to make those pizza sandwiches work? Or does it have to be the Sourdough Pizza recipe instead?
It probably will work! What's the hydration of the dough?
I always say, "When in doubt, pita it!" (or focaccia it)
This looks very good though, Alex
also: LOVE the logo!
That is a motto to live by!
Awesome post! Love the logo too!
I love your new logo and I can’t wait for a pizza sandwich!
Thank you, Ginger!
My husband who can and does eat eggplant like chocolate sees endless possibilities as do I Great post. I saw your book this morning on IBooks when I was looking through new cookbooks. Love the cover! Can’t wait to read it and cook from it.
I love that your husband eats eggplant like chocolate — I could as well, and an eggplant pizza sandwich in so many various ways from breaded and fried to grilled to roasted would be fantastic. Thanks for writing :)
Definitely going to try your technique for our next pizza night!
I am used to cook panuozzo. I shape the pizza dough in a rectangular / sandwich form. Cook it on super high a few minutes on my cast iron + a few minutes on broil. But then, when I cut the sandwich in half, add the meatballs and a little bit of sauce, I sometimes find the dough inside a bit soggy (sometimes not!). I tried to "dry it" by toasting the inside of the bread a little bit and it kinda worked... but can't wait to see the difference with this technique! :D
So interesting! Just googles "panuozzo" and it looks delicious. Thanks for sharing your notes :)
The logo is fantastic. Love it!
New logo is perfect!
Yum. Love the “smile❣️”
This could be made with dough that has not over proofed as well.