The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Chef Giovanni asks:

My Pizza's always turn out good but there is a issue I have with the dough, I want the air bubbles inside with the crispy crust, which is hard to duplicate but I live in the mountains of North Carolina so < I am not sure if it's the water, the Heat , yeast or the altitude.

Anyway that is what I love about Pepe's in New Haven...crispy crust with lots of air bubbles inside the crust and Pie, I love that texture..I cook 550 degree's in oven and even tried using Spring water but my dough almost has a dry stale taste to it, I have used Gold Medal better for Bread and King Arthur flour but with same results, any Ideas would be appreciated thanks

My reply:

Sounds like you are doing everything right.

My only suggestion is that once you make the dough, let it proof in the fridge for 24 or even 48 hours.

Use a minimal amount of yeast when you do this (1 or 2 teaspoons)

I think you will find your dough comes out with a much richer taste.

Does anyone else have any ideas for Chef Giovanni?

thanks in advance....

albert
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[dfandreatta]

Giovanni:

What dough recipe do you use?
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"Papa Don"
Apollo Beach, Florida