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When I’ve had pizzas with very defined leopard spots but no real rise like that it’s been because the dough is on the down-slope in it’s proving. Either use less yeast or less time.
Edit
Also I make 6 pizzas for 4 of us - 2 of them being “practice pizzas” that we eat another day, gives you a chance to see what’s going on and make adjustments for the good ones. There’s not much you can do if your dough is dead but other than that it’s a good contingency. Wanging a pizza off the peel at the garage wall is quite therapeutic, and one other thing it took me about a year of 6 pizzas most weekends to get to making consistent restaurant quality pizzas and as others said you just figure it out along the way.
Stevethecoffee
swedeee
I need to find the old hag that has hexed me because fucking hell how is it this hard.
Every time, crust burns, cheese doesn't melt in time, base is undercooked. inedible.
can someone please give me their entire step by step process for cooking on the karu 16 with gas because I think a couple of my variables are off and if i don't get a single edible pizza out of this motherfucker soon I am gonna go on a rampage. I just need to throw out everything I'm doing and try a different approach altogether.
I've ordered 20 frozen dough balls and I am just going to fucking bang them out one after the other next weekend until I figure it out.