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bobbybarista t1_jebghw8 wrote

Reply to comment by nchiker in [Homemade] Margherita pizza by nchiker

As someone who also makes a lot of pizza at home I can’t enough endorse switching to grams over oz as it makes doing dough hydration calculations so much easier. Also type 00 flour which you can get on Amazon really helps with the gluten development

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nchiker OP t1_jebhy34 wrote

As a freedom loving American, I resent and reject this comment. This pizza tastes like liberty, and I’d like to keep it that way!

In all seriousness, I’ve tried OO flour and it’s not as forgiving as bread flour. At least the one that I got broke much more easily when stretching. May be the specific one I got, but the bread flour has worked pretty well.

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bobbybarista t1_jebk5du wrote

I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

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nchiker OP t1_jebkwo6 wrote

Yes it would, but I like the 62% and have never had a problem with tearing except when I tried the OO flour. And yes, if you read the recipe it has the dough coming out of the fridge in more than enough time to get up to temp.

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