The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Dough

jeffbrook1's picture

Pizza Dough

Hi ALl:


I have been using American Pie by P Reinhart for dough recipes and for the most part am satisfied. I love the focaccia! For the Napolitano dough, I like it but it always seems like it lacks stiffness, it is too loose. I am a little reluctant to add too much flour and thought I would ask the forum what experiences you have all had with it. I also made the neo-Napolitano and after retarding overnight it seemed to lose its shape and be more of a blob. Any thoughts or comments?





Elagins's picture

slack, i.e., too sticky/watery/batter-like, or do you mean extensible and non-elastic, so that you can stretch it easily and when it stretches it doesn't spring back?

without knowing anything about where you live, your slack dough be be a result of high flour humidity or mis-measurement. easiest way to rememdy a slack dough is to add more flour.

extensibilitiy and low elasticity are good things, especially in flat breads, since it means that you don't have to wrestle with the dough to get it to hold its thinness or to fit the pan without pulling away from the sides.

Stan Ginsberg

longhorn's picture

I use Peter's Neopolitan recipe a lot using KA AP. When I want something with more oomph I tend to use Peter's Neo Neopolitan. The bread flour makes gives it more body. If you want to really have some fun, try to get KA Italian (very crispy like Roman dough) or Caputo 00 (but it is more like the AP. 

When you ball the dough is important too, depending on which flour. AP should be balled about 2 hours before baking (at least with wetter doughs), the Neo Neopolitan should be balled before the retard or it will be tough. Same for Caputo.

You might want to try decreasing the hydration of the dough by 2-3 percent and see if you like that better!

Good Luck!


caption ten's picture
caption ten

The best breakthrough I have come across for making pizza dough is the ratio of flour to water. Generally I use a ratio of 56% water to flour. I achieve this by weighing the water, never measuring it. Using the metric system, one millilitre of water weighs one gram. So for every 100g of flour I use I weigh 56g of water. I find this ratio excellent for elastic dough which can be shaped (stretched) without the aid of a rolling pin.

Caption Ten