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 in the 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 used and the temperature conditions, the amount of yeast must be sufficient to ensure proper proofing.
- Pizza should bake at a minimum of 260°C.
- Make sure to check the internal temperature of the oven vs. what the dial is set at to confirm baking at the proper temperature.
