White dots on pizza or focaccia after baking
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil inside. It can be refrigerated after you roll out the dough if you want to bake it after some hours, with or without tomato sauce topping (I add the mozzarella later after tests in my oven).
In most cases, the fridge rest is about 18 hours. Sometimes I take the dish out about one hour before baking, sometimes I bake it right away (assume the oven is in temperature, about 250C).
No matter whether I let it rest before baking, I notice some white spots in areas that don't have any topping.
I thought it was about the thermic shock of going from the fridge to the oven, but since it happens in all cases I really don't see the pattern. What can it be?
Here is a picture of the final product after taking it out of the fridge where it had been for about 20 hours and a couple of hours at room temperature before baking.
Pictures about "White dots on pizza or focaccia after baking"
What are the white spots on my pizza?
If there is excess moisture in the proofer, you may notice white spots along with wrinkles and a rubbery crust. If these defects are plaguing your product, we recommend reducing the relative humidity in the proofer.What is the white stuff on pizza crust?
That's semolina or cornmeal, and it's used to help the pizza slide off the peel.Why is my bread white after baking?
1. Oven Temperature is Too Low. No matter what type of bread you're trying to bake, if your oven isn't reaching a high enough temperature, your bread just isn't going to brown properly. Depending on how low the temperature is, baking longer might not add any additional color as well.Why does my dough have dots?
A Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be iron or rust spots due to the iron in the blend. The other possibility is oxidized bran particles.Make The Most BUBBLY Focaccia Pizza Ever (No-Knead)!
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Images: visionart.av, Dayvison de Oliveira Silva, Pierre-Antoine Caisso, Andrea Piacquadio