Re: Same-day dough has dinner roll-like color and texture

Quote from: nanometric on January 20, 2025, 08:36:50 AMHow thick is the steel, and you taking the steel temp with an IRT at launch? Is 585F the measured steel temp, or the oven setting, or…?

FWIW at 585F (steel temp) in my oven, 3/8″ steel, baketime for NYS is typically under 6 minutes (using broiler).

Yup. The first three pics in the thread don’t showcase any of the hallmarks of a pizza baked at 585F on steel. I would invest in an IR thermometer and make sure you’re preheating for at least 45 minutes.

Even then, I think there’s a secondary problem with the yeast or over-kneading. There’s not a lot of air in the dough. The bubbles are quite small and the dough spring isn’t springing. The rim is super smooth and uniform, like it was shaped through molding, not from air and heat. 

That could all be chalked up to the low temperature, but it looks pretty dense all up. First things first, check the temperature. You might want to swap in some new yeast, too.