The last thing you want when cooking pizza in your very own wood burning ovens is crust that is bubbled or burnt. Not only is this unappealing, but also might leave a rather bad taste in your mouth. The good news is there are a few tips that can help ensure your pizza doesn’t experience these all-too-common issues.
Be Sure to Proof Your Dough
If you plan to make your own dough, then you need to make sure you properly scale, ball and then wipe each ball with salad oil to help prevent it from drying out. Once this is done, make sure you space the balls evenly on a baking sheet. Then place them in boxes that are cross-stacked for a few hours before you put them in the refrigerator.
Once they are in the cooler, you should leave them there for 24 to 72 hours. It’s ready to go when the dough is somewhat yellow and about twice the size it was originally. If you don’t use dough that is properly proofed in your wood burning ovens, then you may experience crust bubbles. If the dough is over-proofed, then the crust is going to be too flat.
Don’t Get in a Hurry
It’s tempting to take your dough balls out of the cooler too soon. If you do this, the likelihood of bubbles increases significantly. A better option is to allow your dough balls to warm up to room temperature before you start to work them into the crust. This will ensure bubbles don’t occur.
If you want to create great tasting pizza in your wood burning ovens, be sure to use the tips and information discussed here. You can also visit the Business Name website to learn more about these ovens and how to make the perfect pizza.
