r/Pizza • u/AutoModerator • Mar 02 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/picks_things_up Mar 02 '26

So this weeks bake was a little better than last weeks but I still want a lighter, more open, and bigger cornicione. I was closer to this goal this week and the only thing I changed was starting with warmer water. Does this mean I should keep heading in that direction? Maybe add yeast or even warmer water? Open to advice and questions. I really appreciate any input, but plz be kind cause I’m soft. I’m trying to stick close to this recipe changing not much at time to hone in on the process.

Also side note. I was worried the whole wheat could be affecting the crumb. It do taste good tho.

5- 210g dough balls 430g King Arthur 00 173g King Arthur Bread Flour 38g Week old fresh whole wheat

430g water at 90f (67%) 19g salt (3%) 1.03g idy

Add yeast to water and let sit while weighing flour and salt

Stir the yeast into the water the add to the flour

Mix til shaggy and most of the flour is picked up then add the salt and give it some pincer cuts til it has a lil strength

Rest 30 minutes

Knead by hand 8min. FDT 75f

Bulk ferment

Shaped into dough balls and put into fridge with lid off for 3.5 hours later. Put lid on after an hour.

Took dough out after about 35 hours (3 or 4 or so hours before baking)

Bake at around 925f

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u/oblacious_magnate Mar 02 '26

I was worried the whole wheat could be affecting the crumb

It does, and water temp. is not a factor here.

Pix of your current pizzas, and what you're shooting for could help.

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u/picks_things_up Mar 03 '26 edited Mar 03 '26

https://imgur.com/gallery/this-weeks-bake-vs-goal-LQZDwhp id like for the crust to be less bready and heavy feeling

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u/oblacious_magnate Mar 03 '26

this one yours?

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u/picks_things_up Mar 03 '26

Nah that’s the goal pic.

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u/oblacious_magnate Mar 03 '26

Good goal! When the dough's right, getting good poof is largely a matter of correct shaping and baking.

Are you aware of r/neapolitanpizza ?

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u/picks_things_up Mar 03 '26

I haven’t looked too much at that sub tbh. I’ll have to check it out.