Feedback in my Pizza
Hey everyone,
I’m trying to improve my Neapolitan-style pizza and would really appreciate some honest feedback on where you think I have the biggest room for improvement.
The second picture shows the dough balls after the full fermentation.
Recipe / process:
500g Tipo 00 flour
65% hydration
1.2g fresh yeast
15g salt
30 min autolyse with flour + 90% of the water
Added the remaining water + yeast, a bit later the salt
mixed/kneaded until smooth
90 min bulk fermentation at room temp
balled up and put into the fridge for 24h
4h room temp before baking
What I struggle with most:
My dough balls always spread out quite a bit and never become as tall/fluffy as the ones I often see online. I've tried different amounts of yeast and fermentation times but I cant seem to get it right.
The dough also tends to feel a bit sticky/soft rather than airy and elastic.
I’m also unsure whether my biggest issue is fermentation, gluten development, shaping, sauce/moisture management, or baking technique.
Thanks a lot!