I've had two attempts now using Chef Jacob's videos/recipe over at Stella Culinary. Here are a couple of pics of my dough from the last attempt.
Pic 1 - dough has fermented overnight, split and 'balled'. It felt 'wet' and didn't handle like Chef Jacob's does.
Pic 2 - after the second rise, the dough has expanded out rather than up and is still very sticky.
Any recommendations on what might I might need to tweak?
As an aside I tried a different configuration of Key Schoppe's SNS pizza oven using a chimney of bricks under the stone and then a second in the SNS. I only used 3 fire bricks under in a triangle pattern under the stone and I ended up with very uneven heat on the stone, ranging from 350 to 550. I'm probably going to pickup a Hovergrill any way so I'll try that next time.
Pic 1 - dough has fermented overnight, split and 'balled'. It felt 'wet' and didn't handle like Chef Jacob's does.
Pic 2 - after the second rise, the dough has expanded out rather than up and is still very sticky.
Any recommendations on what might I might need to tweak?
As an aside I tried a different configuration of Key Schoppe's SNS pizza oven using a chimney of bricks under the stone and then a second in the SNS. I only used 3 fire bricks under in a triangle pattern under the stone and I ended up with very uneven heat on the stone, ranging from 350 to 550. I'm probably going to pickup a Hovergrill any way so I'll try that next time.
Comment