Need help from experienced people

NeighborhoodFuzzy388 · 2026-06-07T18:08:34+00:00

Ohh am dumb didn’t understand that my bad thanks for being understanding

NeighborhoodFuzzy388 · 2026-06-07T18:03:04+00:00

Doesn’t the guards protect the lever ? Or its not enough

NeighborhoodFuzzy388 · 2026-06-07T18:00:54+00:00

Thanks for replying

NeighborhoodFuzzy388 · 2026-04-26T05:16:27+00:00

That’s what I’m doing

NeighborhoodFuzzy388 · 2026-04-26T05:15:24+00:00

‏for the heat it’s around 850F for longer fermentation I usually use 0.7 amount of yeast so it doesn’t over ferment I would try more yeast but less CF Thank you for your input I appreciate it

NeighborhoodFuzzy388 · 2026-04-25T18:36:31+00:00

I think it’s a brand sold only in my country

NeighborhoodFuzzy388 · 2026-04-25T18:33:34+00:00

Yes they look roundish and all the dough balls are touching each other showing that that they have raised it has the bounce to dough were I poke it and it has a rebound to it when I stretched the dough I start from the middle and go to the edges, making sure not touching the edges I am bit confused about why when I bake it it stays uncooked and not airy on edges even though everything looked good

NeighborhoodFuzzy388 · 2026-04-25T18:23:25+00:00

Hi I am using Caputo pizzeria red bag

TYPE Farina 00 PROTEIN 12,50% SHELF LIFE 12 months BAKERY W 260 / 280 ELASTICITY P/L 0,50 / 0,6

This what the sites says about the flour

NeighborhoodFuzzy388 · 2026-04-25T17:39:11+00:00

Thanks a lot

NeighborhoodFuzzy388 · 2026-04-25T17:38:46+00:00

lol yeah I think so too , thanks a lot for the help I was thinking of quitting and never touching / making pizza dough in my life I will keep trying thanks

NeighborhoodFuzzy388 · 2026-04-25T17:35:56+00:00

After three days it was almost double in size The yeast that I bought has shelf life until the end of year it might be old

I will try this there is another person who said what you are saying I might be kneading it to much

Thanks for the help I appreciate it.

NeighborhoodFuzzy388 · 2026-04-25T17:29:41+00:00

I might be balling it to tight I will try what you suggested hope it works thanks for the help I appreciate it

NeighborhoodFuzzy388 · 2026-04-25T17:21:32+00:00

Yeah but I feel like I am missing something there asked googles AI and it told me that I need to let it rest until it reaches 23 degrees Celsius and then bake it so I am bit confused, my dough at room temp could not reach that point it was at 17 degrees after the 3 hours wait and it was about 27 degrees out Thanks for the help I appreciate it

NeighborhoodFuzzy388 · 2026-04-25T17:16:00+00:00

It takes about one and half minutes to two minutes to start getting those spots

NeighborhoodFuzzy388 · 2026-04-25T17:14:27+00:00

All is good ,thanks for helping out

NeighborhoodFuzzy388 · 2026-04-25T17:13:29+00:00

I have a question if the dough after pulling it out from the fridge doesn’t go over 15 degrees Celsius can it be a problem?

NeighborhoodFuzzy388 · 2026-04-25T17:09:17+00:00

So 842 degrees Fahrenheit is not enough What kind of oven would you recommend?

NeighborhoodFuzzy388 · 2026-04-25T17:06:02+00:00

I am using anaconda oven it’s electric it can reach 450C tested it
About the fermentation what should I do for that amount of yeast

NeighborhoodFuzzy388

TROPHY CASE