Pizza dough tears
I’m new to making my own breads and I’ve tried my hand at making my own pizza dough. This is the recipe I used today:
- 2 1/2 c (380g) all purpose flour
- 2 tsp of sugar
- 1.25 tsp salt
- 1 cup of water
- 1.5 tsp (5g) instant yeast
Now my main thing I always get from these bakers is that I have to place my bowl on top of my scale and measure my flour that way, which I do. I used Fleischmanns Active Dry yeast (jar in my fridge). My yeast was added just with water and it bubbled slightly then per BAKERS direction, after a couple of mins add yeast to flour.
I followed all ingredients and directions. When mixing all ingredients my dough it was not sticky at all like BAKER said it would be, it was very tough to knead out which I did for 10 mins. My dough tears and is not smooth at all and feels dry. It did not rise after an hour. It was NOTHING compared to what BAKERS dough looked like. Please tell me what I did wrong.
Your dough is way too dry - I suspect that your cups to grams conversion is off. I would have used no more than 340 g of flour for this amount of water.
I used written directions from this BAKER. Would it have made a difference if BAKER used a different flour than I did? They used 00Tipo flour, either way, were their measurements not correct for my All-purpose flour?
Italian flours that I've tried required way less water. Like waaaaaaaay less. So yes, it is very possible that it would make a difference.
Ok, well now my thing is, BAKER mentions I can use All-purpose flour if I don’t have this specific flour. Since BAKER is putting out videos and written directions shouldn’t BAKER account for difference in measurements?? Especially for newbies as myself seeing as to we barely know how to make our own doughs and know knowing Italian type flour require less water?? It’s very frustrating. Thank you all for your help.
unfortunate learning experience. It must be frustrating.
The next dough stands a good chance of being better than this one.
Or put it this way, now you know what a too dry a dough feels like.
By the way, do you have a link to "BAKER?"
Not to scare you away from baking, but there are many variables that change with location. Type of flour is just one of them. Cup sizes also vary from country to country and so does water. Dry cups are not the same as fluid cups and can hold different amounts of water, hence the questions about where you're located and how much water does your cup hold. Details count. If I listed all my blunders as a newbie, it would be a long list, even longer if I count those along the way to where I am now. I once had a measuring cup that was printed wrong. Believe me, that messed up a lot of recipes! I can laugh about it now.
...I would still like to know... if you took the cup used for the recipe, weighed it, set the scale to zero, filled the cup to "one cup" of water and weighed it, what would the scales say? How many grams would it show?
of your water weigh?
it does sound like the dough needed more water to start out. If you take the weight of the water and divide by the weight of the flour (then multiply by 100) you get the hydration in percent. That may give us a ball park idea of how dry it was. Usually it should be between 55% and 65% for AP flour. Sometimes even 70%.
Just guessing at the flour amount. 2.5 cups x 125g flour per cup = 313g. One cup of water can weigh 240g.
So after doing the math, I come out with 76% hydration dough.
Well.....that sounds too wet for your description.
And 240g/380g x 100 = 63% hydration. Which sounds right if your cup holds 240g water. But you may want to splash in a Tablespoon or two if the flour seems very absorbent.
Flours can vary a little bit and recipes tend to be guides.
Sweet Vee, very sorry to hear your first pizza dough did not work out. Here are some questions which, if you can answer, will assist people in helping you for next time.
What country are you in?
What brand of all purpose flour did you use? Can you link to the manufacturer's page for it?
In the US, 2.5 cups of all purpose flour is NOT 380 grams. It will be between 300 and 312 grams. There is the error. So, you must tell us.... Did you measure out 2.5 cups of all purpose flour ---or--- did you measure/weigh 380 grams of all purpose flour? HOW did you do it? that is very important to know. Your post is not clear. I am sorry we have a little language barrier, but we can work around it, with patience, and good details in writing.
1 cup of water is 237 grams.
237 / 380 grams flour = 62.4%
237 / 312 grams flour (2.5 cups AP flour) = 75.8%
Big difference.
100% Flour 263g
60% Water. 158g
2% Salt. 5.26g
2% Olive oil 5.26g
.5-1% IDY. 1.31g - 2.63g
Use .5% for cold fermented dough or 1% for same day.