July 30, 2015 - 1:24pm
pizza dough help
I use a combination of all purpose and bread flour to make pizza dough. I use room temp water (r.o. water) to start my instant yeast (silver packet) which I mix with honey and 1/2 cup of ap until its all bubbly for 30 min. I'm not sure if I'm not kneading it enough after following the recipe but my dough is very rubbery in that it wants to retract as I'm trying to stretch it out for a pie. It eats well, even if I use it as a Stromboli instead of a pie. But I have to fight with it to get past personal pizza size. I'd really like to make a thin crust since I have had bariatric surgery and cant have a lot of dough anymore.
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My experience is that it takes time to perfect dough (I am still trying after about 7 years).
The big thing, though, is that I don't think you are letting it go long enough. There are no knead dough recipes that take 24 hrs and others have you combine the dough roughly, let it rest, reknead it, divide it and let it rest minimum 2-3 hours but more optimally overnight. If it is too stiff, you have to give it more time to rest. I personally divide my master doughs into 3-4 sub doughs and let them sit in the fridge overnight or longer in ziploc bags (and others have had it on trays covered by plastic).
With pizza dough, time is your friend. You will not have as good luck if you try for a fast rise with a pizza dough. You need a long slow rise, with very little yeast in fact.
I usually knead my dough 10min in a Kitchenaid Artisan mixer at speed #4 (medium speed), then divide and it goes right into the fridge for minimum 8 hours, but better is around 24 hours.
Once you remove from fridge let it come up to room temp for about 1 hour.
Try this method and you will see that you have an extremely extensible dough.
Instant yeast does not need to be proofed. Pizza dough requires very little kneading. Give me a step by step of what you are doing and I will guide you through.
I disagree. Pizza dough, IMO, requires an intensive kneading.
welcome to your own opinion and what works for you works. I have 3 mixers but make 2 versions of pizza dough exclusively by hand. I do agree with the very little yeast and the long cold proof but maybe try cutting your time and see if their is any difference. My one day dough requires mixing then 3 stretch and folds in a 2 hour period then a 12 hour rise in the fridge. 2 hour counter time and then shape top and bake.
I let my pizza dough sit for 30 minutes before stretching it out and shaping. Anything shorter and it's too tough to make a thin crust.
The reason the dough is springing back as you open the pizza is that you have developed -- perhaps over-developed -- the gluten. You cannot really stop gluten from forming (see the science of flour and water), but you can lessen its impact on shaping. The easiest way is to give the dough a period of relaxation before and during the time you are trying to open it into a disc. If the dough starts to resist -- gets springy and contracts back -- just cover it and walk away for 5-10 minutes. Then come back and try again.
But as fotomat says, letting us know your entire procedure, including your dough formula, will allow for more detailed help.
And you might take a look at pizzamaking.com as well. Tons of great info there specific to pizzas.
jaywillie
I make pizza on a regular basis and I used to shape the pizza using a rolling pin. I was frustrated that it would tear and shrink back. What I learned was that I was trying to do this too fast. What I now do is take the dough ball and flatten it with my fists creating a ridge around the perimeter. At this point I leave it rest for a minute or two and then pick it up and stretch it using the back of my hand and then one more minute or so rest before the final shaping. Now I can shape a thin pizza that stays round and I get no tears in the dough. I guess when you are fighting the gluten strands you just need a little bit patience.
Gerhard
Here's my recipe. I use a hand mixer which doesn't like the dough to much, seems under powered for the job.
https://flic.kr/p/wDSoLP
Your photo left out the yeast amount. Based on timings and how typical this recipe is, I'm guessing it's 1 packet (2.25tsp or 7g) of yeast. Did I guess right? IMO this is too much yeast.
I don't think this is a good recipe that will yield a nice elastic, full-flavored dough. Too fast of a rise and not enough time to let the dough relax or to develop sufficient flavor.
If you're dead set on using this recipe, I recommend: cutting the yeast in 1/2 (or even 1/4 of the original amount!), and once you knead it into a nice smooth satiny ball (about 10-15min by hand), put it in an oiled plastic container with lid in your fridge for at least 8 hours, and up to 24 hours. Then remove from fridge for 1 hr before shaping and baking. This is a next-day-pizza approach (or same day if you get up and knead early in the morning), but it really works for flavor and elasticity. Try it and I guarantee you won't be disappointed...
Or just find a better recipe, there's a million good ones over at pizzamaking.com
I was using a full packet and thanks for the site, I will look at other recipes
luck??
isn't going to work. Use your hands and experiment. IMO 10-15 minutes of kneading is not really necessary. Experiment and see what works for you. Flour makes an BIG difference as does a good recipe. There is a place in Reading Pa that sells Caputo 00 pizza flour which will illustrate the point. Good luck and keep an open mind...knowledge is something you can never have too much of...at least to some of us.
http://www.fredsmusicandbbq.com/SearchResults.asp?Search=caputo&Search.x=0&Search.y=0
in Fleetwood is also a good source for both Caputo and Sir Lancelot which is King Arthur's brand for high gluten flour.Lastly get yourself a digital scale...they are pretty cheap and will prove to be worth every penny when you find your repeat performance of a good recipe to be exact.