Dense, heavy crust

How to know this is your problem

• •Crust is thick and bready
• •No air pockets or bubbles
• •Heavy mouthfeel

Why it happens

• →Over-handling during shaping (degassed the dough)
• →Under-proofed (not enough rise time)
• →Rolled with rolling pin (pushes out all gas)

How to fix it

1. 1

   Shape by hand — never use a rolling pin for Neapolitan or NY

2. 2

   Leave a thicker edge (cornicione) — don't press the rim flat

3. 3

   Proof longer before shaping

4. 4

   Handle dough gently — every touch pops bubbles

More dough problems

• →Dough is too sticky to handle
• →Dough won't rise
• →Dough tears when stretched
• →Overproofed dough (flat, no structure)