The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Obese pizza dough

mashweasel's picture

Obese pizza dough

Im having a problem wiht my pizza dough. It takes wonderful and looks perfect before I put it in the over.

It passes the 'window pane' test and I get it to about 1/4 flat before it goes into the over. When I pull it out, its about 1" think.

Im looking for a very thin neapolitana type dough. How do I keep this baby flat??

qahtan's picture

I don't make pizza but I would say change your flour,,,,,, qahtan

ryan's picture

Do you allow the dough to rise twice? Perhaps it needs a punch down and a second hour of rising to kill off some of the yeast. Try it

Happy Baking,

Ryan Beck

iBuch's picture


Until just last night I was in the same boat, my pizza had a great crust but rose too much under the toppings. Last night I did things a bit different and it came out pretty good.

Makes 6 small pizzas

500g Pasta flour (Tipo 00)
350g Water
7g instant yeast
10g salt

Mix, knead until smooth, rest covered for 1 hour/until doubled.

Pre-heat oven to as high as it will go, with a flat baking sheet or pizza stone on the top shelf.

After doubling cut the dough into 6 pieces each weighing approx 140g.

Shape these into balls, flatten with the palm of your hand into discs about 3.5 inches / 9 cm and leave for 10 minutes.

Taking the edge of the dough let it stretch down and turn it as you do so, until you have a disc of approx. 7 inches / 18 cm.

Dust with flour, leave for 10 minutes.

Taking the edge of the dough let it stretch down and turn it as you do so, until you have a disc of approx. 11 inches / 18 cm. If there are any thicker areas in the middle gently squeeze them until flat. It doesn't matter about squashing the air out as you don't want any rise in the middle.

Ignoring the crust the dough should be 5mm / 0.20 inches thick.

At this point I put the dough on some baking parchment on a peel/bit of cardboard/flat baking tray and then put the toppings on. A bit more flour sprinkled on the edge gives a nice look when baked. With a base this thin I use a table spoon of sauce and smear it over with my fingers, you can see the dough through the sauce.
Slide the pizza onto the hot baking tray/ pizza stone. Cook until the crust is golden brown and any cheese is melted and just beginning to brown.

Remove, eat and enjoy,


Elagins's picture


are you baking it at the highest possible temp? i bake mine at 550F, and would go higher if my oven could. also try making a thinner crust. the idea is to cook the dough as quickly as possible in order to minimize the amount of time the yeast spends in its oven-spring range.

Elagins's picture

Tried something interesting the other night ... pizza on the outdoor gas grill, which gets a lot hotter than my GE electric oven.

I moved my baking stone onto the grill, preheated for about half an hour at highest heat, then slid the pizza onto the stone and put the lid on.

Result: High quality pizza, great crust, in about half the time it takes in the oven.

The only problem i ran into was a little too much charring of the bottom crust, which I plan on remedying by (a) turning the heat down after I put the pizza in, and/or (b) reducing my baking time even further ... to 3-4 minutes.

Has anyone else done pizza on a grill? I'd like to know your experiences.


pizzameister's picture

I like a little char on the crust, and I think that makes it more authentic. Sounds like you are well on your way to really great pizza!!!!

A few tips from some real high temp pizza grillers.....

They recommend:

Elevating the stone further away from the fire. You could place it on top of some fire bricks. What they use is a "plate setter", which is a three legged ceramic stool (of sorts), used in a ceramic kiln to set things on for firing. See picture of this:

The benefits are gained from the added height above the fire and also the second layer of "stone". Having a second layer adds more mass between the pizza and the fire, which also helps. I think that elevating the pizza into the upper reaches of the grill also puts it in the area where air temperature is the highest.

Some others recommend wiping the top of the stone with damp towel before placing pizza - can't really comment on this.

Some very good pizza making and grilling information can be found at


Elagins's picture

Thanks. I'll try elevating the stone. I think that between the added distance from the flames and the higher heat at the top of the box I should get a very even bake. I'll keep you all posted!


naschol's picture

I do pizza on the grill, but without a stone. I make 8-10" pizza dough circles and put on the oiled grate. When the bottom side is done, I flip it over and put the cheese, tomato sauce, toppings and a little more cheese, in that order, then close the lid. This takes only a couple of minutes per side.


pizzameister's picture

We do the same Nancy, but sometimes a thicker pizza is in order and the stone comes in handy. Love those grill lines though!!!!


p.s. Looks like you have a package sitting in COMMERCE CITY, CO, waiting for delivery on Monday.

naschol's picture

Cool, Pizzameister! Thanks for the info! I will be watching...


naschol's picture

The package arrived today with the bonus! Thank you so much! I will be testing it out and will let you know how it works for me. I feel like a kid at a carnival!