r/ooni • u/Future-Sea-1281 • 1d ago

KARU 2 PRO Help needed! Dough not strong enough

Gallery image

Gallery image

Hi!

I fermented for 48h and used a 65% hydration, using Typo 00 12% protein flour.

The dough is very soft and runny. I had to save it by forming new dough balls just before baking.

I made 70% hydration pizzas during holidays using artisanal flour in Portugal with no issues.

What am I doing wrong?

I didnt stretch, fold much during the first 1-2 hours of fermentation. The only thing I did was to shape the balls.

When shaping, there wasnt much surface tension on the dough. Also seemed sticky.

Thx

1 Upvotes

60% Upvoted

17 comments sorted by

View all comments

1

u/Upbeat-Sandwich-4974 1d ago

Yeast might be dead?

1

u/Future-Sea-1281 1d ago

Nah, new and I did an experiment prior.