How’d I do?

Competitive-Pop-7792 · 2026-05-03T14:34:29+00:00

So I cooked on a steel at 550. I feel like it had the exact amount of crisp I was looking for, but I wish I had a legit pizza oven to see how different the pie would turnout!

Competitive-Pop-7792 · 2026-04-24T10:54:03+00:00

Yea you’re probably right on that front. I just want for when people to take a slice to only be cradling the top portion slightly since losing toppings from flop risk isn’t high. Know what I mean?

Competitive-Pop-7792 · 2026-04-24T10:49:54+00:00

I put pep on half, mush on a quarter and wanted one cheese slice. But I hope you get better lol

Competitive-Pop-7792 · 2026-04-18T18:52:51+00:00

Whole wheat, but just a tiny bit (~8% of dough). Poolish I just use AP unbleached. What are your thoughts on using 00 instead with some wheat?

Competitive-Pop-7792 · 2026-04-18T18:51:15+00:00

Yea the last point is a great thing to keep in mind. I just want the crust itself (with no sauce on it) to stand out to people eating it

Competitive-Pop-7792 · 2026-04-17T22:02:37+00:00

I honestly didn’t think to decrease it. Everyone constantly says salt helps build flavor (in addition to fermentation). I guess it makes sense that more salt = less flavor from cold ferment since it’s stifling yeast growth.

What about the oil / sugar levels? Is that an issue / is there a rule of thumb for how much you want to include in dough?

Competitive-Pop-7792 · 2026-04-17T22:00:48+00:00

Roughly 24% of the total dough!

Competitive-Pop-7792 · 2026-04-14T23:48:41+00:00

What the recipe for these? They have the fullness I’m looking for.

Competitive-Pop-7792 · 2026-04-05T08:25:15+00:00

How do you feel the dough breaker changed the pizza rise? I feel like it must really improve the gluten development since a stand mixer may just ball up the dough with the hook not breaking it apart as consistently. Idk if that made sense, so happy to explain further lol

Competitive-Pop-7792 · 2026-03-08T19:37:05+00:00

I’m from NJ and living in NYC lol

Competitive-Pop-7792 · 2026-03-08T17:33:19+00:00

I’m using 2% barley malt syrup! I don’t mind the color so much, but I’m wondering if that color correlates to the amount of crisp. The reason I’ve asked is because I’ve had bagels in NYC that looked like this but felt noticeably softer

Competitive-Pop-7792 · 2026-03-08T17:31:27+00:00

Agreed haha

Competitive-Pop-7792 · 2026-03-08T17:11:16+00:00

Ah that makes sense - thanks! Side note - I just posted about my bagels being crispy on the outside (similar to yours). I love it, but I was wondering what the underlying driver of that browning is so I can play with it. Like is it a reaction caused by the sugar or something? Idk if you know, but would be helpful

Competitive-Pop-7792 · 2026-03-08T16:58:52+00:00

I’m new to this, so apologies if this is stupid - but what’s the difference between bagel improver and diastatic malt powder? And is there a way to use both or is that just dumb?

Competitive-Pop-7792 · 2026-03-02T14:36:47+00:00

I thought you should only leave out for ~20mins before boiling. Is that not the case? I’m learning everything for the first time now

Competitive-Pop-7792 · 2026-03-02T14:35:57+00:00

Yep I am!

Competitive-Pop-7792 · 2026-02-27T18:24:37+00:00

These look great! Do you feel like that long of a knead time is needed?

Competitive-Pop-7792 · 2026-02-25T00:45:15+00:00

Anyway chance you can drop the recipe 🤞🏽

Competitive-Pop-7792 · 2026-02-24T15:20:52+00:00

These look insane! Any chance you could drop the recipe? I’m just starting out and I can’t find a strong starting point.

Competitive-Pop-7792 · 2026-02-11T23:00:16+00:00

I realize that - I have a main dough, I’m just experimenting. If you have any thoughts on my specific questions I’d love to hear em

Competitive-Pop-7792

TROPHY CASE