The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza not crispy after cooling it down

Songoku's picture
Songoku

Pizza not crispy after cooling it down

Hi Guys. 

My pizza is pretty crispy when I take it out if the oven, but after cooling it down on the wire rack for couple minutes it looses almost all the crisp. I cook it at max temp using pizza stone. Fan electric oven. I cook it for about 6 minutes until crust is gold and cheese starts to brown.  Approx 60 hydration 

 

My dough is

200g of flour (10g protein fine) 

120 g water

5 g fresh yeast

1/2 tsp sugar and salt

1 tsp of olive oil.

 

I preferment first. Dissolve yeast in warm water then add half of the flour. Let it sit covered for 15 minutes. Then i add rest of the flour and ingredients and knead for about 10 minutes. Make a ball and put in oiled bowl for approx 30 minutes. Then take it out dough feels light puffy and airy. I shape a ball and leave it under bowl on floured surface for approx 45 minutes. I poke it to check if proofed. It retains shape and has bubbles looks proofed to me. Then I cook it.its stretched pretty thin  I precook dough with sauce only for about 2 minutes. Then put rest of the ingredients and cooked more. Pizza is not soggy after cooking and it's pretty crispy. Dough seems to be cooked no raw flour . Even the outside crust looses almost all crispness after cooling.

 

What I am doing wrong??

fotomat1's picture
fotomat1

Your recipe is 60% mine is about 80% hydration. Try increasing the water. What type of flour All Purpose??

Songoku's picture
Songoku

Hi 

Yes it's 60 % it's. It's all purpose flour fine mill 10 g of protein.

I will try to increase hydration to see if it works. 

Thank you 

Songoku's picture
Songoku

I made new dough 80% hydration. It was like a goo. Impossible to work with. I had to add some flour during kneading, but at the end it was way more sticky than my previous dough. Will let you results later 😁

fotomat1's picture
fotomat1

Upon mixing it will appear a bit sloppy. Lose the olive oil as an ingredient and instead after mixing place in an oiled bowl. Wait 20 minutes and stretch and fold the dough....Using a spatula lift one side of the dough and fold it into the middle....turn the bowl 1/4 turn and repeat till the entire dough is folded into itself then flip the whole thing over so the folded side is face down. Repeat 2 more times at 20 minute intervals. You will see it transform into a very workable dough. After all the folds I usually let it sit in the fridge till I am ready to use it. I let it warm back up for an hour on the counter. Set stone in oven and prewarm to 550 Using a generous amount of flour shape the pie..place on a well floured peel top with cheese and sauce bake for 8 minutes. Keep in mind Every flour is different Every oven is different and weather and temperature play a part. Keep me posted....we can do this!! You may want to try bread flour as well

Songoku's picture
Songoku

I will 

ll give it a shot tomorrow. Again dough didnt keep a crisp. It was nicely golden and crispy after cooking, but after couple minutes it has lost its crispness. 
MTloaf's picture
MTloaf

Then put it on a cooling rack so it doesn't sweat and condense on the bottom.

fotomat1's picture
fotomat1

So define crispy...what are you looking for? Show me with examples of what you are trying to accomplish. Where are you? What access do you have to other flour? Are you using a stone or a steel? Oven top temperature? Dont be shy we can do this!!

Songoku's picture
Songoku

When I take it out of the oven there is that crunchy sound when you press on the crust. Very nice to the ear. Like for example you would squeeze on the bloomer bread kind of similar. I would like to keep that crispness. My pizza seems to loose the crisp couple minutes after taking out from the oven.

I live in UK. For example humidity today is 86%.

My oven max temp is 500 F. I normally preheat it for one hour with pizza stone. I can buy tippo 00 flour online. Will try your u method now.

I will start making smaller pizzas or will get fat 😂

Will try today. 

150 g flour

95g water 

3g fresh yeat

1/4 tsp salt and sugar

Songoku's picture
Songoku

How is yours pizza guys? Does it keep the crunchiness all the way while you are eating it? 

fotomat1's picture
fotomat1

caputoof pizza. Sounds like you are looking for more of a cracker crust. Try this

Ingredients

 

  • 1 cup plus 1 tbsp all-purpose flour, plus more as needed
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 6 tbsp water
  • 2 tbsp canola oil
  • 1/2 tsp honey (or sugar)

 

Songoku's picture
Songoku

This is what I am looking for but maybe even a bit more baked. I tried that 80% hydration folding method. Also I placed my stone higher in the oven and broiled for last minute. Dough was very difficult to work with but pizza came out really good. 

 

fotomat1's picture
fotomat1

fotomat1's picture
fotomat1

and brand are important. The red bag was actually formulated for home pizza makers who own ovens with a top temperature limit of 500-550. I have used the blue bag as well as other brands...I find this to be superior.

Songoku's picture
Songoku

I ordered some tippo 00 flour. Will update you if it made any difference. Now I remembered how to say what I am looking for. I am trying to achieve similar pizza to Neapolita pizza style 

fotomat1's picture
fotomat1