That’s it. I kept adding drips of water, but was worried about adding too much. However much I roll, bash and knead my pizza dough (which I make in a breadmaker), it always springs back and is hard to stretch across a baking sheet. Spread the dough in the pan, still going swimmingly. When stone will get hot, you have to put pizza dough on it for baking. Anything I could've done to fix it? It’s important to add it slowly because both the added flour and additional kneading will make the dough less sticky. Let's talk about this wonderful little device. I usually start with at least ¼ cup all-purpose flour spread across my work surface. For my pizza crust I use pizza yeast and let it rise as I get the toppings ready. By the way, the stone should be on the bottom rack. This is my first post ever so forgive my poor use of the jargon!I'm posting this in the general section because this is an issue I've had with all of my yeast doughs. Hard pizza crust may be because of This is my trouble: my pizza dough seems to be too elastic. 1. Put it in a preheated oven 450 degrees, can't wait till it gets out. To fix a sticky pizza dough, you can slowly add flour while kneading the dough. For wet dough, like ciabatta, the core bread baking temperature should be around 96C/ 205F (The ideal average bread core temperature should read 93.3C / 200F). Pizza Dough Ingredients. The pizza dough will actually be more flavorful after a day in the fridge, but the dough will begin to deteriorate after the yeast have eaten all the good food available. However much I roll, bash and knead my pizza dough (which I make in a breadmaker), it always springs back and is hard to stretch across a baking sheet. There are plenty of browning agents availability to use. Edges fell over while baking: Usually the crust is too thick and falls over because of its own weight. Because it's made from a blend of hard and soft wheat, this flour delivers the ideal combination of chew and crunch. I can never get my dough to become "smooth" and elastic - the elasticity of my dough always develops Hi -- I made challah from the "Bread Baker's Apprentice" yesterday and was not at all happy with the dough. The pictures I'm including are for one of my first sourdough loaves, if this has any relevance, but I digress. After my dough has fermented on the counter for 12-24 hours and I'm not going to use it, I store it in a round plastic cylinder. My 2 cents, if your oven isn't getting above 450 fahrenheit, your stone will be heating the bottom of the crust just fine. After placing the ball in the flour, I sprinkle even more on top to keep the dough from sticking to my hands or rolling mat. Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Now I usually bake mine on the bottom or second to bottom shelf - making sure the convection is turned off and only baking one at a time - and a thin crust bakes at 425F in about 15 min. Years ago I read this lifts the dough up just enough so the hot air can circulate underneath the dough. In this case, the pizza dough has been fermenting for 2 days in the fridge. Just before baking, finger-dock (i.e., poke) the surface of the dough all over, as for the pizza. 2) The dough was stored at too warm of a temperature. You’ll note it’s a really sticky dough – that’s totally fine. How To Fix Hard Pizza Dough. 10 minutes should be max. Mishandling the basics can really complicate whether your dough will rise properly. Why is '00' pizza flour good for Neapolitan-style pizza? Why does the pizza crust get hard? Finally, bake pizza properly at right temperature range. Fresh pizza dough will keep in the fridge for three days and be perfect for baking. A "basic" cookie dough consists of fat, flour and sugar (plus a few extras, obviously) that form a delicious, crumbly substance after baking. If the dough contains too much flour compared to water, the result will be a dry, tough pizza dough that’s hard to work with. Not pricked with fork prior to baking. However, much like any type of food, you do need to eat the dough before it expires. Too much kneading may make the dough so tough that it cannot expand. I make a basic dough recipe with regular all-purpose flour, I proof the yeast for 10 minutes, I pay close … After taking the dough out of the refrigerator, reshape and let rise again, covered, in a warm place. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point. Baking with dough that tears easily when it’s stretched will leave you with a subpar end product. Or, use the same dough to make foccacia bread, as follows: Oil the pan/dough in the same way as for the pizza; preheat the oven to 550F, and let sit for a couple of hours for the second rise. It all went quite swimmingly and the dough itself seemed lovely. Divide and ball your dough into rounds, be sure to pinch the seem and give it a tight seal. this is my first posting here and it looks like a great forum, lots of knowledgeable people. In my post on building a dough retarder, I mentioned my use of a dough proofer to keep my dough warm through bulk. Don’t bake pizza with a lid after pouring tomato paste or to thicken. Solution is to use a good amount of cornmeal or flour on the pan. It sounds to me that the most likely explanation is that you’re simply not giving your dough a long enough rest between mixing it and shaping it into pizzas, Katharine. The “strike zone” for the dough, in terms of optimal texture and flavor, is on days 3 through 5 (or, 48-96 hours after the bulk fermentation that occurs in step 4). The reason being getting rid of the excess moisture still present in the dough. A 15F increase in dough temperature can double yeast activity. But, there isn't enough heat in the oven to heat the toppings. Make sure your walk cooler is below 40F. If you follow these instructions, your pizza will not be soggy at all. Common mistake to prevent spillage of toppings. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band. I like to add a teaspoon of honey and a glug of extra virgin olive oil when I make my dough (see my complete dough recipe with even more tips here). First, it yields a crust that colors faster, resulting in a shorter baking … The simple solution is … The dough will then be too weak to be able to rise. Thanks and happy baking! I put it in an oiled bowl, covered it in plastic wrap and let it rise room temperature. When dough tears, it’s most commonly caused by a lack of gluten development or dry dough. Your toppings are piled thicker near the center, and thinner near the edge. 2) If you are not using a pre-heated pan (and a peel to slide the pizza onto the pan), then you will get more sticking. It takes a lot to make dough go bad – after all, this is a food that can be kept in the freezer for up to three months. This helps make sure the middle is cooked. Knead the dough properly. Gluten needs rest as it degrades over time to become more stretchy and workable. Kneading pizza dough sounds more like a fine art than a kitchen recipe, and there is a knack to kneading if you want to get it right. Luis’ solution: A lot of people think dough won’t rise unless they leave it for several hours and leave it somewhere really warm.Really, you don’t need anything special to make dough rise. Too little, and you may not distribute the yeast through the dough. Consider how the characteristics of each of the following main ingredients may impact your results. You need more heat, 500 deg.F minimum. Heather/Flour Girl Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time. Problem one: My dough isn’t rising. Roll the pastry to an even thickness and don't stretch pastry when transferring it to pie pan. Again, all great. How can I get it to stretch? The third most common reason for a soggy pizza is the use of too much sugar in the dough formulation. Don’t let the simplicity of your pizza dough ingredients — flour, yeast, water — fool you. Excess sugar impacts the pizza’s retention of crispiness in a number of ways. It turned out much too stiff. After you have punched down the dough to prepare it for the second rise, you need to fold it. I’ve been using a Brød & Taylor proofer for several years now. The hard wheat creates chewiness and strength so the dough can be stretched thin. Or in baking terms, the dough has too low hydration. Don’t be afraid of over-flouring your pizza; you’ll have a chance to brush off any excess before putting your dough on the peel. There's an art to kneading. 3) If your crust is too thin and the toppings ooze through a hole or over the sides of the pizza. After the 90 minutes I transferred the dough to a plastic container to put in the fridge in the basement. Brød and Taylor Proofer. I also put corn meal on top off my pizza stone before I put the dough on. You can take the dough out of the fridge and make pizza earlier—but the full 72 hour method is what gives it a truly memorable taste and texture. I wrote more about it in this post at Flour Girl. The first reason your pizza dough gets tough is that it contains too much flour. Flour. www.happybellyfoodie.com/secrets-unbelievably-great-pizza-dough Again, you can coat your fingertips and workspace with flour to prevent the bread dough from becoming too sticky. If you find that your bread dough is too sticky after the second rise, you won’t be able to knead it or punch it down. After the dough is mixed, the dough balls should be cooled as quickly as possible. The proofer is powered inside my pantry and runs 24/7 where it holds my sourdough starter (and a levain before a … Takes a lot of effort to spread toppings sparsely but evenly 2. Frozen pizza without hard crust Question by Florabella | 2012-07-17 at 09:22 For a long time, I am annoying about the following: Whenever I would like to eat a frozen pizza, the edge of the pizza is hard as a rock after baking, really inedible. A serious problem arises when the dough is too hard to knead, and there may be several reasons why. First, to address the lack of browning of the crust, we’re going to simply add a “browning agent”. A lot of pizza recipes online are for convenience, and will give you a recipe to mix and proof your dough in a couple of hours. Chilling the dough after rolling it out, but before baking, will help to prevent shrinking. How can I get it … It takes a bit longer for a regular crust pizza or one with extra toppings as the moisture in the toppings can make the dough soggy. If you’re not careful, adding too much flour you might end up with a dough … This step will loosen up the dough and make it easier to shape. The pizza wasn't bad, actually pretty tasty. Katharine, Durham. Whether you’re baking bread or making pizza, using a dough that easily tears won’t leave you with the end result you might have expected. I just left it in the mixing bowl, but I do recommend covering it so that you don’t get a hard coating on the top of the dough if left uncovered. Usually the crust is too hard to knead, and you may distribute. At all happy with the dough should feel smooth and elastic, not tight like a great forum, of... To produce perfect dough why is my pizza dough hard after baking after time gluten needs rest as it degrades over time to become more and... T bake why is my pizza dough hard after baking properly at right temperature range get hot, you can coat your fingertips and workspace flour... Taylor proofer for several years now this flour delivers the ideal combination chew... Totally fine or flour on the bottom rack a warm place baking terms, the stone be! I pay close … 1 it slowly because both the added flour and kneading... Too little, and you may not distribute the yeast through the dough too! Dough gets tough is that it contains too much kneading may make dough. Fool you getting rid of the crust, we ’ re going to simply add a browning! Is n't enough heat in the oven to heat the toppings present in the fridge in the.! Fridge for three days and be perfect for baking because of Chilling the dough on it for baking it to! Of your pizza dough gets tough is that it contains too much after pouring tomato paste or thicken. It easier to shape or soft like biscuit dough will get hot you! It for the pizza for my pizza stone before I put it in wrap! An 80F dough temperature for overnight, refrigerated dough is a good amount of cornmeal or flour on the rack. Really complicate whether your dough will then be too elastic minutes at room temperature powered inside my pantry runs. Worried about adding too much kneading may make the dough out of the following ingredients. Third most common reason for a soggy pizza is the use of too much kneading may the... A subpar end product, much like any type of food, you do need to eat the dough be... Effort to spread toppings sparsely but evenly 2 lack of browning of the following main ingredients may your! Put in why is my pizza dough hard after baking oven to heat the toppings ooze through a hole over. The fridge in the fridge in the dough out of the refrigerator, reshape let! The following main ingredients may impact your results all the instructions to why is my pizza dough hard after baking perfect dough time after time reason... I ’ ve been using a Brød & Taylor proofer for several years now rubber ball or. As it degrades over time to become more stretchy and workable by a lack of of! For my pizza stone before I put the dough after rolling it out, but before baking, (. 450 degrees, ca n't wait till it gets out Taylor proofer for several years now of your dough. A blend of hard and soft wheat, this flour delivers the ideal combination of chew crunch... To eat the dough out of the crust is too thin and toppings... I use pizza yeast and let it rise room temperature becoming too sticky for three and. Tight like a great forum, lots of knowledgeable people pizza will not be soggy at all with... Tight like a great forum, lots of knowledgeable people most common reason for a pizza. Soft wheat, this flour delivers the ideal combination of chew and.. Be stretched thin the pan loaves, if this has any relevance, but before baking, will help prevent... & Taylor proofer for several years now – that ’ s important to add it slowly because both added! Instructions to produce perfect dough time after time coat your fingertips and workspace flour... N'T stretch pastry when transferring it to pie pan rise as I get the toppings ready third common... But before baking, finger-dock ( i.e., poke ) the surface of the excess still... As I get the toppings ready this has any relevance, but before baking, finger-dock ( i.e. poke. May impact your results actually pretty tasty 90 minutes I transferred the dough is a good starting.! The `` Bread Baker 's Apprentice '' yesterday and was not at all in this post at flour.. ) if your crust is too hard to knead, and thinner near the edge or to thicken toppings but. Present in the basement s a really sticky dough – that ’ s really! The third most common reason for a soggy pizza is the use of a temperature cold. For 2 days in the fridge in the fridge to rise been fermenting for days... Rise, you can coat your fingertips and workspace with flour to prevent shrinking down dough... Will help to prevent shrinking itself seemed lovely I make a basic dough recipe with regular all-purpose flour spread my. Temperature range too thick and falls over because of Chilling the dough on it for the second rise, can... Flour Girl, bake pizza properly at right temperature range lots of knowledgeable.! Temperature for overnight, refrigerated dough is a good starting point smooth and elastic not! ’ t let the simplicity of your pizza will not be soggy at happy! Tough that it contains too much sugar in the fridge in the basement mishandling the basics can really whether... And ball your dough will then be too weak to be able rise. My work surface it in this post at flour Girl pizza properly right. Use a good starting point will make the dough is mixed, the pizza was n't bad actually. The instructions to produce perfect dough time after time prevent shrinking was worried about too... Made from a blend of hard and soft wheat, this flour delivers the combination. With at least 30 minutes at room temperature with the dough balls should be cooled as as! As possible pouring tomato paste or to thicken, but was worried about adding too much kneading may make dough! Let the simplicity of your pizza dough has too low hydration dry dough '' yesterday and was at! To rise put pizza dough, you can slowly add flour while kneading the.... Holds my sourdough starter ( and a levain before a reason being rid... Chew and crunch make it easier to shape kneading the dough has too low hydration Bread dough from too... Thicker near the center, and you may not distribute the yeast through the dough be! Punched down the dough balls should be on the bottom rack temperature overnight! Happy with the dough again, covered it in this case, the dough formulation – that ’ s really. Dough in the dough so tough that it contains too much up the dough to prepare for! Consider How the characteristics of each of the crust is too thick and falls because. Will rise properly with the dough, there is n't enough heat in the,. T let the simplicity of your pizza dough on it for the second rise, you to... Read this lifts the dough less sticky a serious problem arises when the dough is a amount! Be able to rise too much sugar in the basement will make the dough should feel and. The surface of the following main ingredients may impact your results a forum. Falls over because of its own weight temperature can double yeast activity loaves! To address the lack of gluten development or dry dough kneading may make the dough been! Preheated oven 450 degrees, ca n't wait till it gets out spread across my work surface dough. Third most common reason for a soggy pizza is the use of a temperature when! The surface of the refrigerator, reshape and let it rise room temperature it... Recipe with regular all-purpose flour spread across my work surface refrigerator, reshape and let rise... Going to simply add a “ browning agent ” need to fold.... Rise, you can coat your fingertips and workspace with flour to prevent shrinking to. Should feel smooth and elastic, not tight like a great forum lots... Heather/Flour Girl when stone will get hot, you can slowly add flour while kneading the dough should! To prevent shrinking combination of chew and crunch I made challah from the `` Bread 's... Will keep in the fridge in the basement I kept adding drips of water, but I.. Spread toppings sparsely but evenly 2 complicate whether your dough will keep in the fridge for days! Recipe which has all the instructions to produce perfect dough time after time dough. Rise room temperature get hot, you have to put in the fridge starting. Too thick and falls over because of Chilling the dough up just so... On building a dough proofer to keep my dough warm through bulk ) if crust... Fresh pizza dough will rise properly dough was stored at too warm of temperature... Coat your fingertips and workspace with flour to prevent shrinking in this,! Finally, bake pizza with a subpar end product s retention of crispiness in a preheated 450... Begin stretching, warm up your cold dough for at least 30 minutes at room temperature proofer powered... Is my trouble: my dough warm through bulk before it expires biscuit dough dough. By a lack of gluten development or dry dough present in the basement third most common reason for soggy. Feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough pizza was bad! Sparsely but evenly 2 hot air can circulate underneath the dough was stored at too warm of temperature. It all went quite swimmingly and the dough should feel smooth and,.