Tried making pizza after a year but not sure what went wrong need advice
Hi so I am a home pizza maker. I am not sure what went wrong but my dough was not stretching like it would retract back and was getting very thin. And went the pizza did cook it was very doughy and was not cooking well enough. My dough recipe is as follows
• Pizza flour 00: 1120g
• AP flour: 480g
• Water: 1040ml
• Yeast: 4.8g
• Salt: 40g
• Olive oil: 32g
• Sugar: 32g
This is to do a 65% hydration and a 70/30 pizza flour to AP flour ratio
The balls were between 280g-320g also has been fermented for 48 hours
Any feed back helps. One thing I am making pizza again at home after a while so just getting back into the groove
u/ThaDivster — 4 days ago