The Pizza Therapy Forum and Pasta Therapy Forum

[jimmonson1]

I have a quick question.
I've gotten the dough texture and taste just how I like it - New Haven style.
I kneed it until smooth in the KitchenAid and then let it "cold rise" in the fridge overnight.
My problem is that when I bake it, the outer edge doesn't rise much and is crispy. I like it a bit chewy with bubbles but still charred in places.
I preheat a pizza stone to 500 degrees for about one hour. Then bake for about 8-9 minutes.
Would the edge rise more during cooking if I reduced the temp to say 425 or 450 degrees, and then cook a few minutes longer?
Your thoughts are very much appreciated.
Cheers, and happy pizza days to come!!!

[Moo]

Dunno if this will work, but maybe let the dough rise a bit after rolling it out?

[dfandreatta]

When you spread the dough, is the outer edge thicker than the center? If it's the same thickness, you won't get that extra little rise and a "rim" around your pizza.

Hope this helps.
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"Papa Don"
Apollo Beach, Florida