Re: My Al Taglio Pizza Making Journey

Quote from: mbrulato on April 07, 2024, 10:18:33 AMBeautiful pies and perfect crumb!  I’ve been experimenting with this style using a recipe from The Perfect Loaf and I cannot get the alveoli you produce.  My crumb is very dense even though I have followed the recipe verbatim, even down to the exact Lloyd’s pan Maurizio uses.  It looks like longer fermentation is in order.  Keep up the great work here!

I am surprised his isn’t dense since he said right after he stretches it out, he bakes it. I have had really good results with a long RT ferment, but after i stretch it out, i give it another 2 hour RT before par baking, then topping it and finish baking.