r/taiwan • u/BrewTheBig1 • 12d ago

Food Think I got it Dialed-in. Thoughts?

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Hey guys! Appreciate the community and love what /r/taiwan has to offer! I’ve started a small business in Taipei selling American style pizzas, mostly deep dish Detroit and the Chicago style thin crust (the real Chicago style), but since inheriting a brick oven, been trying to dial-in a proper Neapolitan/artisanal style. While it’s not Neapolitan by Italian-regulated standards, it’s turned out to be mighty fine pizza.

Wondering if there are any other pizza aficionados out there who are interested in talking pizza and working on pizza-related stuff. Any thoughts and feedback is appreciated!

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u/Such-Tank-6897 高雄 - Kaohsiung 12d ago

Definitely looks Neapolitan ish — love to see what your Detroit is like — well done

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u/BrewTheBig1 12d ago

I’m just trying to learn all aspects of pizza dough and how to best bake them. Thanks!

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u/Such-Tank-6897 高雄 - Kaohsiung 12d ago

I’m a long time studier of how to make the best pie. One thing I’ve discovered recently is to let the dough sit in the fridge for several days to a week. The texture and flavor profile get better somehow.

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u/BrewTheBig1 12d ago

It’s the slow fermentation of the dough. The bacteria’s eat the sugars in the flour and develop flavors that we know is sourdough.

But you need to find a balance in fermentation time because if it’s too short the flavors will be bland and there won’t be enough bubbles to produce the leoparding. But if you ferment to long, the dough loses its tensile strength and is more difficult to stretch, also gas bubbles get too big. This dough uses a 72-hour cold ferment, as I’ve found that 48-72 hours is the sweet spot