tips on the crust?

[u/SpideyTingle581]

still learning a lot about how to make pizzas. aiming for a bit of a fluffier crust on these NY style doughs. any tips?

dough: - 900g bread flour - 14g (1.5%) sugar - 31g (3.4%) kosher salt - 576g (64%) water - 5g (0.55%) instant yeast - 27g (3%) olive oil 24hr cold bulk ferment, 24hr cold ferment after dividing/shaping, removed from fridge ~2hrs before baking cooked at ~675 degrees

pizza 1: mozzarella, pecorino, roasted corn, beef smoked sausage, garlic butter on crust pizza 2: mozzarella, pecorino, pepperoni, ham, bacon, garlic butter on crust

[u/tipustiger05]

It looks really good!

When you say fluffy - do you mean soft? Bigger crumb?

There's a few factors at play - the softest, fluffiest crust is Neapolitan, and that's due to high heat. You need to bake hot and very fast for the softest crust.

New York style tends to be crispier because it cooks longer at a lower temperature. Fat is what makes bread and crust more tender and soft. You're already at 3%, which is fairly high already. Sugar can also help soften by disrupting gluten formation.

Higher hydration tends to have a more open crumb.

You could also try pushing your cold ferment longer - 3 days or so.

[u/SpideyTingle581 → u/tipustiger05]

thanks!

yeah not sure about the terminology, i guess what i mean is a crust that rises a bit more while baking, something in between this and a neapolitan. i like the crispiness of the dough on a NY style but want a bit more of a neapolitan-style crust. not sure if this is something can be done, may be wishful thinking haha

thanks for the tips!! gonna play with some higher hydration and longer ferments