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Message
My Pizza Dough Always Turns Out Tough
Posted on 12/29/22 at 8:06 am
Posted on 12/29/22 at 8:06 am
My recipe calls for 500 g of 00 flour and 350 g of water. I’m wondering if by the time I roll it around in flour to make the dough balls and then flour again to work my dough into a crust if there is enough additional flour to cause this?
6
Posted on 12/29/22 at 8:38 am to auwaterfowler
too much gluten IMO, probably working the dough too much, but I'm no chef.
Posted on 12/29/22 at 8:42 am to auwaterfowler
Can you briefly explain your process and ingredients?
You have enough water IMO.
You have enough water IMO.
Posted on 12/29/22 at 8:54 am to SmokedBrisket2018
Dissolve salt and yeast in 95 degree water. Add flour and hand mix just until mixed (dough temp after mixing is around 80 degrees). Let sit for 20 minutes. Knead dough and let sit for 2 hours. Make dough balls and refrigerate for 18-24 hours. Take dough balls out of refrigerator 60-90 minutes before using. The dough is beautiful and soft when stretching out to make crust. It is so tender that I have to be careful not to tear. To me, it seems perfect, and then it’s tough once done. I cook on a 600 degree stone in my Big Green Egg. The funny thing is that when I reheat leftovers the next day, it’s not nearly as tough, which makes me wonder if it’s a moisture thing.
This post was edited on 12/29/22 at 8:56 am
Posted on 12/29/22 at 9:12 am to auwaterfowler
Yeah sounds pretty straightforward.
Do you use a rolling pin? I have noticed if you just work it by hand it doesn't knock out all the air.
Do you use a rolling pin? I have noticed if you just work it by hand it doesn't knock out all the air.
Posted on 12/29/22 at 9:28 am to SmokedBrisket2018
After hand stretching it out, I finish by rolling out the crust with a pin. Pizzas turn out beautifully, except the tough crust. No one else complains, but I want to get to pizza perfection!
This post was edited on 12/29/22 at 2:24 pm
Posted on 12/29/22 at 9:31 am to auwaterfowler
I'm going to assume you are following the traditional dough making procedures.
Base off your flour & water measurements, you have 70% hydration which is good, if you can work it without adding too much additional flour.
Texture can be affected by significant addition of flour during the portioning, rounding, and shaping stages of bread making but you'd have to be adding 25-50% more flour.
The most common causes of toughness are, underdeveloped gluten (not enough kneading, overworking the dough, improper bulk fermentation, and improper secondary fermentation.
I would first try reducing the amount of water to 300g (60% hydration) to see if you get better results.
Also, how old is your flour?
What flour are you using?
Base off your flour & water measurements, you have 70% hydration which is good, if you can work it without adding too much additional flour.
Texture can be affected by significant addition of flour during the portioning, rounding, and shaping stages of bread making but you'd have to be adding 25-50% more flour.
The most common causes of toughness are, underdeveloped gluten (not enough kneading, overworking the dough, improper bulk fermentation, and improper secondary fermentation.
I would first try reducing the amount of water to 300g (60% hydration) to see if you get better results.
Also, how old is your flour?
What flour are you using?
Posted on 12/29/22 at 9:32 am to auwaterfowler
Are you going for a Neapolitan style??
Posted on 12/29/22 at 9:35 am to BigDropper
Flour is well within date. It’s King Arthur 00.
Posted on 12/29/22 at 9:36 am to auwaterfowler
How much yeast are you using?
What type of yeast are you using?
What type of yeast are you using?
Posted on 12/29/22 at 9:37 am to auwaterfowler
That crust looks great.
By tough do you mean chewy?
I would skip the rolling pin next time.
By tough do you mean chewy?
I would skip the rolling pin next time.
Posted on 12/29/22 at 9:44 am to auwaterfowler
quote:
finish by rolling out the crust with a pin.
Stop doing this, you are removing all of the trapped CO2 which is why your outside crust is flat.
You are achieving little-to-no oven spring in your crust which is either caused by a fermentation or a shaping issue.
Posted on 12/29/22 at 9:44 am to auwaterfowler
That pizza looks fantastic. I get wanting to be better, but you're doing alright 
Posted on 12/29/22 at 9:48 am to auwaterfowler
That pizza looks amazing, Ill gladly chew on it. Then we can go shoot waterfowl!
Posted on 12/29/22 at 9:50 am to auwaterfowler
I like a good chewy crust that needs teeth. I also like the cracker like crust. If you want softer I would add a tablespoon EVOO during your mix.
Posted on 12/29/22 at 10:22 am to auwaterfowler
Shape the dough with your hands not a rolling pin
Posted on 12/29/22 at 10:33 am to BigDropper
1.5 g of Caputo Italian Dry Yeast
Posted on 12/29/22 at 10:34 am to BigDropper
Seems like good advice. Thanks!
Posted on 12/29/22 at 10:44 am to auwaterfowler
Posted on 12/29/22 at 10:47 am to auwaterfowler
Are you just being overly critical of your own dough? Pictures look great and you mentioned no complaints.
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