Dense/Closed Crumb
Characteristics
Crumb is closed, no spring, doughy crust.
Causes
- Dough has not fermented properly.
- Low hydrated dough.
- Cold dough from refrigerator straight to oven.
- Not enough yeast.
- Low baking temperature.
How To Fix It:
- Dough should go through the right amount of time at room temperature and refrigerator.
- Based on the percentage of proteins in the flour it should be hydrated adequately. Usually, 60% is a good starting point for a high protein flour.
- Allow the dough to get to room temperature before service.
- Depending on the yeast utilized and the temperatures the amount of yeast needs to be enough to have the right proofing.
- Pizza should bake at a minimum of 500°F.
Need Troubleshooting Help?
Ask Felice Colucci, Grande’s Culinary Expert
Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has honed his craft, getting into the finer details of how ingredients work together; especially dough and cheese.
