High-heat brick ovens produce some of the most delicious pizza. However, sometimes when pizzas are cooked in high-heat ovens the crust burns and large bubbles form. This can make the pizza less appealing. In addition to paying attention to the temperature of the oven, the type of the oven, and how long you bake the pizza for, make sure to keep these pointers in mind so that burning does not turn your customers off from your pizza.
If under proofed, even the most perfect dough can produce crust bubbles and if over-proofed, the crust can become very flat. It’s important to get the proofing right so that you don’t run into either of these problems. Here are the steps to make sure your proofing is perfect.
Before forming your pizza crust let the dough warm slightly at room temperature. Using the dough right from the cooler will cause it to bubble while in the high-heat oven. Let it sit for at least an hour at room temperature once you take it out of the cooler.
You can control the bubbling of your dough by using one of two appliances. One of the appliances is a dough docker. A dough docker is a spiked rolling pin that will push out extra bubbles when rolling your dough. The other appliance is a long-handled bubble popper that reaches into the oven when baking.
The amount of sugar in your dough affects the amount of time the dough needs in the oven. If there is a higher sugar content the dough does not need as long in the oven. If there is low sugar content or no sugar in the dough it will need more time in the oven. Keep that in mind when baking your pizza dough.
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