Hello all, Need some help. I am following Dmsnyder's pizza recipe. https://www.thefreshloaf.com/node/34452/pizza-bliss
I follow the steps outlined and do get good pizzas. However I find my pizzas tough and not soft. I do the folds every 30 mins 4 or 5 times. I am running out of ideas. Should I possibly knead the dough in a machine till I get the window pane or something? Or am I underproofing the dough? Any ideas to improve is much appreciated.
Best regards,
raj
Hi,
I have been trying out the recipes here-
https://www.youtube.com/watch?v=Lt1em3oa-YM
see:1:15
In general, it is similar to the recipe you gave above, but a video might help you see the steps.
You might try all "white flour" in your doughs at first with a 60-62.5% hydration though I have not had any problems with up to 30% freshly ground whole wheat.
Did you get a bubbly dough before shaping? Watch the video as he handles the dough. You are gonna' love making pizzas!
Best wishes!
I have 850g flour and 600g water. I add salt, malt , 450 g levain EVOO and fold in the bowl til everything is wet . That’s it. It gets retarded immediately. Makes 2000g of beautiful dough and never knead or touch again til patting out on pans. Crisp tender and gorgeous. You can look through my blog here on TFL for pictures. There is nothing but time needed… not kneaded. Try it. 🙏
Hi Raj,
https://www.youtube.com/watch?v=Lt1em3oa-YM-escape road
Dmsnyder’s recipe relies on the folding method for gluten, but sometimes doing a short knead in a stand mixer until you can get the windowpane test can really help make the dough more extensible and soft.
Make sure your dough is well-hydrated—slightly wetter dough tends to yield softer crusts. Lastly, don’t be afraid to let it proof a bit longer; underproofed dough can also be dense and chewy.
My guess is you are over proofing the dough. Less gluten = softer dough. Enjoy!
First thing that popped into my head was don't use a high gluten flour as pizza dough doesn't have to rise like a loaf of bread. But I see Davey has already beaten me too it.
Use 11% protein, or lower, flour. High protein makes a chewie crumb.
It depends what you are shooting for. A crisp, thin, chewy, and foldable slice are the hall marks of New York style.
Personally that is what I would prefer.
A very airy crisp extremely light focaccia thickness crumb. 1” thick approx..I’ve got it down pat and we love it. Never chewy. 🙏😊
Sounds like a foccacia to me. Which is delicious too!