Why Didn’t My Pizza Crust Brown? 5 Reasons It’s Still Pale – Crust Kingdom


Everyone seeks that cover girl browned crust that looks great before you ’ ve flush taken a pungency into it. Pretty easy to achieve if you have a professional pizza oven – but home cooks ? Let ’ s talk about some ways to get a better crust .
Why didn ’ thymine my pizza crust brown ?

  • Not cooked for long enough
  • The wrong flour was used
  • The oven was not hot enough
  • Didn’t use the right equipment
  • Dough was over fermented
  • Consider sugar as an ingredient
  • Consider fermenting for longer

hera are some explanations and some adjustments you can make to your pizza make .

Not Cooked For Long Enough

This is pretty obvious, but let ’ s start here first. Browning happens from the “ Maillard reaction ” – where amino acids and sugars react at higher temperatures. Think searing steaks, toasting marshmallows and crusty boodle. We need to expose the pizza crust to heat for hanker enough for this to happen.

Most founder pizza makers will not cook the pizza for long enough, including me when I started. I think there is a feel you might overcook the pizza. But in world, the pizza can take more cook than you think. And extending the cook time for a few minutes more than you initially think, it will in full brown the cheese and get the crust to go colored .
look at the two following images. The first might be seen as “ done ” from a novice, but it is calm lacking color in the crust. The second visualize is when the pizza is very done. credibly about 2-3 minutes between the images .


In a home oven I would recommend cooking the pizza for long enough so that the crust and cheese are on the scepter of going from brown to blacken. You obviously don ’ thymine want to burn it because that will give a bitter taste. This time depends on the oven temperature and the equipment. For me, I can finish a pizza on a pizza steel in about 5 minutes if my oven is very hot. sometimes this might take up to 7-8 minutes if it is a bite cool. Use your eyes to judge, you can always remove the pizza and spin it around for any spots cooking faster than others .

The Wrong Flour Was Used

Using a “ 00 ” graded pizza flour is not the best flour to use in a home oven. This flour is milled very very well and very white, and is designed by the italian ’ randomness for cooking in an highly hot wood fired oven. Because it ’ s sol hot, the idea of using a flour that browns quickly would actually be worse .
thus in a home oven, as it cooks much cool, using a 00 flour will actually take the pizza longer to brown, and it will probably stay pale. rather, use a regular bread flour which is better suited for cooking pizza in a conventional home oven. Some full brands are King Arthur in the US and Allinson in the UK .

The Oven Was Not Hot Enough

It ’ sulfur best exercise to get your oven deoxyadenosine monophosphate hot as possible for cooking pizza. The mind being that the hotness makes the pizza rise quickly and give the crust a better texture. As we ’ ve mentioned about browning, the heating system is the key to turning the sugars in the dough dark. On lead of that, using a lower hotness the strain cooking times will besides dry a pizza out and make it street fighter .
so set your oven to the highest set and let it preheat for at least 45 minutes. If you are using a pizza stone or steel then you should heat this in the oven from the start .
Inside the oven, we want the right set up so that the base cooks evenly with the toppings and crust. No point having a burn base and naked toppings or politic crust. This might take a bit of experiment to get the oven shelf placement right. I typically use the shelf 2/3s of the manner up the oven. This means it is near enough the heating chemical element at the top of the oven, but slowly adequate to transfer the pizza inside from my pizza skin. Each oven is unlike and I have heard some people using the bottom shelves as the best – so experiment with yours .

Didn’t Use The Right Equipment

My best topple for making pizza in a home plate oven is using a pizza “ sword ”. This adds acute estrus from below as a brick oven would – I have this steel from Amazon which is significantly lower priced than the original brand, but works absolutely. Steel is more conductive than gem so transfers more estrus, they don ’ metric ton shatter, and are easier to clean. If it ’ s out of your monetary value rate then the 2nd best option is a pizza stone made from cordierite.

To see a round-up of the most authoritative pizza equipment check out my essential pizza equipment number .
Pizza stones and steels generally heat up the oven to a more stable high temperature, and truly ensure the foundation cooks through well. Make sure they are preheated thoroughly, and you transfer the pizza to the oven with a pizza undress ( see Amazon ). This minimizes the time spend with the oven door exposed, which lets heat out .

Dough Was Over Fermented

I have never come across this problem but have read about it. The mind being that the agitation has caused the yeast to consume so much boodle in the dough, that no more is left to cause brown. How coarse this is, is up for argument. It is quite clear if your boodle has over fermented though. You will notice that the dough has risen up with gas and nowadays fallen down from deflation. It smells powerfully of brewed beer, and is weak and diskette to handle .
While this might not be the most common of issues, it might be one to note if you were wondering why a certain batch of dough didn ’ t make the best pizza .

Other Suggested Fixes

These kind of find like you are addressing the symptom rather than going right to the lawsuit. But for some people, their ingredients and set up, it can be hard to get the crust they want. here are a few things you can do to try and help get a brown crust .

Ferment For Longer

If you want to go from a undifferentiated brown university to a coat of char spots, you need to have longer zymosis. The idea behind this is slenderly unknown to me, it may be the breakdown of sugars over zymosis clock time. Or it might be that the boodle ’ mho gluten becomes less close, allowing slender bubbles to form and brown quickly. Try using less yeast and fermenting the dough for 24-48 hours in the electric refrigerator .
As you can see, a nice aeriform crust will produce a crust that is charred darkness brown .

Use Sugar In The Dough

Some recipes add sugar to a dough, claiming that is helps in the toasting of the crust. But in reality is this dependable ? Bread contains no boodle but you will frequently see a dark crust on boodle. There is sugars and protein in the dough which should brown by themselves if given the right conditions. Check out my recipe for some good instructions on boodle.

With that being said, you can try help this along far by adding some sugar to your dough. More boodle will naturally brown more, but it will besides sweeten the boodle. Try adding 2 % of the flour burden in sugar as a originate point. You could increase this by a percentage point a time until you find it suits your taste .
If you don ’ deoxythymidine monophosphate want to add sugar directly to the dough, you can besides brush sugar on the crust. Mix some water and sugar and this can be used on the crust before it enters the oven. A morsel like an egg wash on a pie, this can besides help the crust intensify in color .

Conclusion

There you have 5 reasons why your crust international relations and security network ’ t brown. Following some good instructions with the right flour and you should be able to get there. Adding carbohydrate international relations and security network ’ t a necessity step, and is one I avoid now. But you can add a minor amount if need be, and it will help the boodle with little affect to the preference .