The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Pizza dough pls.

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Pole's picture
Pole

Help with Pizza dough pls.

 


Good day to all. New to the forum. I’ve had a gift breadmaker stitting in the cupboard for over a year, I pulled it out the other day and now I’m hooked. But I need help with pizza dough. I used the following recipe:


3 cups flour (Gold Label ‘Better for Bread’)


1 cup water


1 packet yeast.


1 tsp honey


½ tsp suagr


1 tsp salt


1/1/2 Tbs olive oil.


 


All in bread machine dough only setting, which worked it about 15mins.


 


I let the dough rise over night (more than doubled) but when I went to roll it out it was very springy. So I kneaded it some more manually.


 


The above came out crunchy enough, but it was more of a thin grissini-stick style crust.


 


I’m looking for that big bubbled, dark, with the slightest of bread/ cracker crunch crust.


 


Can anyone please advise what I need to change with recipe and/or method?


 


Many thanks in advance

Kuret's picture
Kuret

first off, where did you let it rise? room temperature? if so then I belive your dough was way overfermented. If in the frig then probably it was okay.


 


When making pizza I use a method wich involves a very old dough. My dough is about 60% hydration and  has a smallish amount of yeast 0,5% by flour weight if you are using bakers percentages. and also a good splash of olive oil. My flour is 10% protein so the dough is not overly stiff. I split the dough into individual pizza size balls and put them in boxes.


I then let the dough ferment for 72 or more hours in my refrigerator. When it is time to bake I take the dough out and preshape it as small boules and let these get war for an hour or so after wich I stretch the dough to pizza shape, top and bake.


HOT oven is crucial circa 525F is my ovens maximum and that seems to be quite a good temp for pizza. Here is a pic of what my pizzas look like, half eaten that is.


onion gorgonzola pizza

SylviaH's picture
SylviaH

Mix your dough and let it rise once, shape it into individual pizza balls and place each one in a lightly oiled sandwich bag and refrigerate up to about 3 days or after a few hours in the frig. at least 2 hrs..you can freeze them..they freeze wonderfully and thaw about 2 hrs. before useing.  When your dough starts shrinking back you need to let it rest a few minutes..this makes it more pliable.  Try not to over handle your dough.  You can roll it or try gently shaping by placing your ball of dough onto a lightly floured surface..with your fingers poke it out into a  little larger circle...pick it up and flap it back and forth over your wrists holding it between your hands with opened fingers...put your fists under it and stretch it into a circle.  This takes practice.  Bake your pizza on a pizza stone in a very well preheated 550 oven if possible.  Watch pizza making video's on you-tube...there are many helpful videos there to watch.  Also I highly recomment Peter Reinharts book American Pie.  There are many different recipes for pizza's and crusts in his book.  These are just a few suggestions that might be of some help.  Making pizza crust was what brought me to TFL.  Lot's of good pizza information...and be sure and try the pizza primer recipe posted by Floyd on the front page...it's a PReinhart recipe you will probably enjoy very much.  I have several photos and explantions of pizza's on my blog with P.R. pizza crust recipes used. Happy pizza ventures!


Sylvia 

rcornwall's picture
rcornwall

If you really love to make pizza, "Americn Pie", by Peter Reinhart is a must. Youll find evrything you need to know to make many varieties of pizza. I made the NY style crust last weekend and it rocked. It totally exceeded my expectations. His journey across the globe looking for the perfect pizza is very entertaining also. Try it, youll love it.


Chef RYan

jonqisu's picture
jonqisu

They have a cookbook that includes their doughs and recipes for some of their classic pizzas --West Coast pizza is different, but I like it.


 


There's also a CPK Thin-Crust/Neopolitan dough floating around on the internet--this is my favorite. With all due respect to Mr. Reinhart's BBA Neopolitan dough, I find that this thin crust dough turns out much better and is actually something you can work with --of course, that may be more a matter of operator error than an issue with the recipe...


Link to Thin Crust recipe:  http://www.fabulousfoods.com/recipes/article/46/28298

pancakes's picture
pancakes

I use the recipe from Baking Illustrated.  I sometimes use it right away and other times put it in the fridge for a day.  To get the best crust though, you really need to cook it on a preheated baking stone or a preheated cast iron skillet flipped upside down (which is what I do).  You will get that nice bottom, not soggy at all.  Make sure your oven is at least 500, I typically do 550 and bake for 8 min. or so.  Also, I find that using a high protein flour such as bread flour or KA's white whole wheat really helps get that chewy crust.

bakerbeau's picture
bakerbeau

I have just really started experimenting with pizza at home as well.  I made good dough, sourced fabulous cheese, but I just couldn't get a good rise on the dough no matter how hard I tried.  My oven is electric and can get up to about 550-600 (but I have no baking stone anymore- it cracked).  Just recently, my husband bought me a grill I like to call 'the incinerator'.  It is lined with ceramic bricks and can heat up to almost 1000 degrees in 5-10 minutes.   For fun, my daughter and I put just simple store-bought pizza dough on a pan in the grill.  Oh my gosh, in a minute and a half, there were huge bubbles in the crust just like at a real pizzeria!  Nice, brown, and bubbly....I couldn't believe it!  And with the kinda generic store dough too!  Every time I make pizza in the oven, it is crackery and dense.  I'm convinced that the only way to get your crust with the massive bubbles is with ultra-high heat.   Try your grill (with a pizza pan) and see if you can achieve the texture you want; it's really worked for me!

IndyRose's picture
IndyRose

Saw a recomendation in a bread book some years ago to use the BOTTOM of your oven directly to make pizza and pita.  This was before the unglazed tile for the bottom of your oven!