Why aren't my crusts puffing up?
July 23 2024 3:27pm • Est. Read Time: 2 MINThe airier the dough → the puffier the crust |
If you want to get that classic, puffy crust, follow the steps below:
Step 1. Make sure you’re using finely ground flour
Finely ground flour = airy dough.
00 flour or strong white bread flour works best.
Step 2. Make sure your yeast is active
If your yeast is inactive, it won’t work properly.
Check the best-before date - if expired, don’t use it.
Check that it’s been stored properly - if stored incorrectly, don’t use it.
If you’re still unsure whether your yeast is active, test it.
To test your yeast:
|
Step 3. Make sure your water is the right temperature
If the water you’re using to dissolve your yeast into is too hot or cold, the yeast won’t work properly.
The temperature of your water should be no more than 100ºF (38ºC).
Step 4. Make sure you’re letting your dough prove (rest) long enough
Proving your dough gives the yeast time to feed on it, creating pockets of air.
The proving time will depend on the style of pizza you’re making. For a classic Neapolitan pizza, use the chart below:
First prove | Second prove |
|
|
Step 5. Consider increasing the hydration of your dough
Adding more water to your dough (“dough hydration”) will give you an airier crust.
When water is met with high heat, it converts to steam. The steam will then try to escape, causing the crust to puff up. |
Dough hydration will vary between recipes. For a classic Neapolitan pizza, it ranges between 55-62%.
If you’re using a low hydration, consider increasing it. Use the Ooni app and read our Dough Hydration Explained blog post to learn more.
Step 6. Make sure you’re not flattening your crusts
If you push all the air out of your crust when stretching your dough, your crusts won’t puff up.
When stretching out your dough, make sure to leave a thick enough edge.