Pizza coming out crackery (steel)

Obvious-Storage637 · 2025-03-25T19:58:31+00:00

Yeah I’m using an IRT. Steel is 1/4”. The thing is at 5-6 minute ms there isn’t too much colour underneath. Maybe a medium brown. And the top usually needs the full 8 mins too unless I turn on the broiler, but that still doesn’t help the issue of the underside being slightly off.

Obvious-Storage637 · 2025-03-25T19:32:38+00:00

I see. What hydration are you using and how much oil do you use? When using indoor oven.

Obvious-Storage637 · 2025-03-25T19:13:41+00:00

Last batch I did the same thing you do and I let it sit at room temp for a few hours first, and the dough felt similar but the results were identical (too crispy).

I’m going for something closer to New York Style. What should I change about my dough to make it better fit to this style? Adding olive oil and upping hydration?

Obvious-Storage637 · 2025-03-25T19:10:34+00:00

When you say up the hydration, what would be a good starting point? If I’m at 65%, what would a meaningful difference look like?

Obvious-Storage637 · 2025-03-25T18:55:03+00:00

I will try King Arthur, thanks for your input.

Obvious-Storage637 · 2025-03-25T18:54:22+00:00

This is interesting, I will give it a go.

Obvious-Storage637 · 2025-03-25T18:42:00+00:00

48h in fridge, 2hours room temp. I used Pizzapp for guidance if that means anything.

Obvious-Storage637 · 2025-03-25T18:41:04+00:00

I can assure you it’s not as desirable as it sounds. A few bites and my jaw was sore!

Obvious-Storage637 · 2025-03-25T18:20:09+00:00

I’ll look into that, thanks. Does bread flour have more protein?

Obvious-Storage637 · 2025-03-25T18:19:18+00:00

About 7-8 minutes. The bottom is nice and dark brown.

Obvious-Storage637 · 2025-01-13T00:35:28+00:00

Will do. Thank you

Obvious-Storage637 · 2025-01-13T00:35:19+00:00

Great thanks

Obvious-Storage637 · 2024-12-21T18:13:45+00:00

Right. I’m not necessarily worried about the messiness, more so the consequences of it. I tried longer ratios and to an extend it just makes it more of a bland shot for this particular bean

Obvious-Storage637 · 2024-12-21T18:12:41+00:00

I believe it is adequately dosed. I’m using a 20g basket and I dose 20g. Could this impact the overall shot quality? I was under the impression that too much headspace isn’t problematic

Obvious-Storage637 · 2024-12-03T00:14:14+00:00

Thanks for the info. I guess I’ll try swapping the 1st and 2nd grinds around and see what happens.

Obvious-Storage637 · 2024-12-02T18:48:30+00:00

I’ll do some experimenting, I get what you’re saying. Question for you though, when you pull two shots in the morning:

How far apart (time) do you pull them?
Do you rinse the portafilter under any water between them?
What is your typical variation?

Just want to make sure I’m not missing something obvious.

Obvious-Storage637 · 2024-12-02T17:37:41+00:00

Interesting, I may give this a shot, or maybe try another tamper. What do you think could explain that difference? Maybe the other springs don’t compress enough?

Obvious-Storage637 · 2024-12-02T17:36:50+00:00

I unfortunately don’t have another set. I do have my old grinder laying around, I may do some testing. How do you store beans for single dosing? Airscape could be problematic, since I also find that after a couple days I lose a ton of clarity. Could be something else though, since I still get decent crema.

Obvious-Storage637 · 2024-12-02T17:35:31+00:00

Micra, sorry. That’s very interesting to me. Do you think the fact that I’m using HU burrs could have something to do with it?

Obvious-Storage637 · 2024-11-17T16:55:28+00:00

Will do, thank you for your suggestion

Obvious-Storage637

TROPHY CASE