pizzawood
We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft.
We have an Alphaforni 5 Minuti Wood fire oven running at 500°F. The temperature was measured using the built in thermometer. I had preheated the oven for over an hour.
The dough was sitting out of the fridge for about 2.5 hrs before we got it into the oven.
How can I get the bottom crispier?
What would cause such a soft bottom?
Just make the base bigger than you need with the edge pulled slightly thiner than the main base, and then roll the edge inward on itself
You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking
Put the pizza tray on a turntable (cake decorating or "lazy susan") to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down
You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs
BTW in traditional pizza with a properly hot oven, the crust (cornicione) puffs up because it has no topping on it, but this results in a crust that is only slightly fatter than the main base, or just big bubbles that break when you hold it. By doubling up the dough you get a real substantial crust
I cook a lot of pizza. The biggest issue is that you want browning and leopards spots, but a really short period (under 2 minutes) so that the inside is still moist and fluffy on the cornicione.
I've had luck with three things in my gas oven:
A long, long rise on the dough - a couple of days cold in the fridge. Supposedly what this does is convert more of the natural sugars in the flour. The crust definitely browns better.
A pinch of sugar...yes, I know that Neapolitan Pizza doesn't have sugar. But its also typically baked in a 900F oven...so, you're going to have to compromise. Sugar promotes better color on the pizza.
A big heat source in the oven. A baking stone is good, but the best thing I've found is the baking steel. Preheat the oven for a long time (like an hour) and then slide it on here.
Pizza with these tips, cook time of 90 seconds in a normal home oven:
Best Answer
500F is not really that hot, in terms of Neapolitan pizza. Traditionally, they are baked for 2 minutes or less, at 700F - 900F (371 - 482C). So, this could be a temperature, and/or a cooking surface issue. What type of oven are you using? On what type of surface is your pizza cooking?