I also put corn meal on top off my pizza stone before I put the dough on. 10 minutes should be max. Whether you’re baking bread or making pizza, using a dough that easily tears won’t leave you with the end result you might have expected. For my pizza crust I use pizza yeast and let it rise as I get the toppings ready. Or, use the same dough to make foccacia bread, as follows: Oil the pan/dough in the same way as for the pizza; preheat the oven to 550F, and let sit for a couple of hours for the second rise. Heather/Flour Girl You need more heat, 500 deg.F minimum. How To Fix Hard Pizza Dough. Common mistake to prevent spillage of toppings. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band. Chilling the dough after rolling it out, but before baking, will help to prevent shrinking. This is my trouble: my pizza dough seems to be too elastic. Divide and ball your dough into rounds, be sure to pinch the seem and give it a tight seal. Kneading pizza dough sounds more like a fine art than a kitchen recipe, and there is a knack to kneading if you want to get it right. If you’re not careful, adding too much flour you might end up with a dough … My 2 cents, if your oven isn't getting above 450 fahrenheit, your stone will be heating the bottom of the crust just fine. Because it's made from a blend of hard and soft wheat, this flour delivers the ideal combination of chew and crunch. It takes a bit longer for a regular crust pizza or one with extra toppings as the moisture in the toppings can make the dough soggy. Let's talk about this wonderful little device. After you have punched down the dough to prepare it for the second rise, you need to fold it. 2) If you are not using a pre-heated pan (and a peel to slide the pizza onto the pan), then you will get more sticking. If you follow these instructions, your pizza will not be soggy at all. If the dough contains too much flour compared to water, the result will be a dry, tough pizza dough that’s hard to work with. Consider how the characteristics of each of the following main ingredients may impact your results. Anything I could've done to fix it? You’ll note it’s a really sticky dough – that’s totally fine. 2) The dough was stored at too warm of a temperature. Just before baking, finger-dock (i.e., poke) the surface of the dough all over, as for the pizza. www.happybellyfoodie.com/secrets-unbelievably-great-pizza-dough Finally, bake pizza properly at right temperature range. That’s it. It takes a lot to make dough go bad – after all, this is a food that can be kept in the freezer for up to three months. In my post on building a dough retarder, I mentioned my use of a dough proofer to keep my dough warm through bulk. Years ago I read this lifts the dough up just enough so the hot air can circulate underneath the dough. Make sure your walk cooler is below 40F. Your toppings are piled thicker near the center, and thinner near the edge. The third most common reason for a soggy pizza is the use of too much sugar in the dough formulation. Again, all great. 3) If your crust is too thin and the toppings ooze through a hole or over the sides of the pizza. A "basic" cookie dough consists of fat, flour and sugar (plus a few extras, obviously) that form a delicious, crumbly substance after baking. Flour. Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Don’t bake pizza with a lid after pouring tomato paste or to thicken. How can I get it … I like to add a teaspoon of honey and a glug of extra virgin olive oil when I make my dough (see my complete dough recipe with even more tips here). Again, you can coat your fingertips and workspace with flour to prevent the bread dough from becoming too sticky. Solution is to use a good amount of cornmeal or flour on the pan. Don’t be afraid of over-flouring your pizza; you’ll have a chance to brush off any excess before putting your dough on the peel. 1. I just left it in the mixing bowl, but I do recommend covering it so that you don’t get a hard coating on the top of the dough if left uncovered. Hard pizza crust may be because of Thanks and happy baking! The proofer is powered inside my pantry and runs 24/7 where it holds my sourdough starter (and a levain before a … The first reason your pizza dough gets tough is that it contains too much flour. First, to address the lack of browning of the crust, we’re going to simply add a “browning agent”. To fix a sticky pizza dough, you can slowly add flour while kneading the dough. When stone will get hot, you have to put pizza dough on it for baking. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time. The simple solution is … It’s important to add it slowly because both the added flour and additional kneading will make the dough less sticky. Katharine, Durham. The pizza wasn't bad, actually pretty tasty. A 15F increase in dough temperature can double yeast activity. By the way, the stone should be on the bottom rack. Edges fell over while baking: Usually the crust is too thick and falls over because of its own weight. Fresh pizza dough will keep in the fridge for three days and be perfect for baking. There's an art to kneading. After placing the ball in the flour, I sprinkle even more on top to keep the dough from sticking to my hands or rolling mat. First, it yields a crust that colors faster, resulting in a shorter baking … The hard wheat creates chewiness and strength so the dough can be stretched thin. After the dough is mixed, the dough balls should be cooled as quickly as possible. I usually start with at least ¼ cup all-purpose flour spread across my work surface. Put it in a preheated oven 450 degrees, can't wait till it gets out. Or in baking terms, the dough has too low hydration. I’ve been using a Brød & Taylor proofer for several years now. In this case, the pizza dough has been fermenting for 2 days in the fridge. There are plenty of browning agents availability to use. I make a basic dough recipe with regular all-purpose flour, I proof the yeast for 10 minutes, I pay close … After the 90 minutes I transferred the dough to a plastic container to put in the fridge in the basement. Roll the pastry to an even thickness and don't stretch pastry when transferring it to pie pan. Frozen pizza without hard crust Question by Florabella | 2012-07-17 at 09:22 For a long time, I am annoying about the following: Whenever I would like to eat a frozen pizza, the edge of the pizza is hard as a rock after baking, really inedible. Knead the dough properly. Gluten needs rest as it degrades over time to become more stretchy and workable. Why is '00' pizza flour good for Neapolitan-style pizza? Now I usually bake mine on the bottom or second to bottom shelf - making sure the convection is turned off and only baking one at a time - and a thin crust bakes at 425F in about 15 min. This step will loosen up the dough and make it easier to shape. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point. Mishandling the basics can really complicate whether your dough will rise properly. However much I roll, bash and knead my pizza dough (which I make in a breadmaker), it always springs back and is hard to stretch across a baking sheet. How can I get it to stretch? Hi -- I made challah from the "Bread Baker's Apprentice" yesterday and was not at all happy with the dough. This helps make sure the middle is cooked. I kept adding drips of water, but was worried about adding too much. Spread the dough in the pan, still going swimmingly. However much I roll, bash and knead my pizza dough (which I make in a breadmaker), it always springs back and is hard to stretch across a baking sheet. Excess sugar impacts the pizza’s retention of crispiness in a number of ways. It all went quite swimmingly and the dough itself seemed lovely. Takes a lot of effort to spread toppings sparsely but evenly 2. You can take the dough out of the fridge and make pizza earlier—but the full 72 hour method is what gives it a truly memorable taste and texture. Don’t let the simplicity of your pizza dough ingredients — flour, yeast, water — fool you. I can never get my dough to become "smooth" and elastic - the elasticity of my dough always develops this is my first posting here and it looks like a great forum, lots of knowledgeable people. Why does the pizza crust get hard? The reason being getting rid of the excess moisture still present in the dough. Brød and Taylor Proofer. A lot of pizza recipes online are for convenience, and will give you a recipe to mix and proof your dough in a couple of hours. However, much like any type of food, you do need to eat the dough before it expires. Problem one: My dough isn’t rising. After my dough has fermented on the counter for 12-24 hours and I'm not going to use it, I store it in a round plastic cylinder. Luis’ solution: A lot of people think dough won’t rise unless they leave it for several hours and leave it somewhere really warm.Really, you don’t need anything special to make dough rise. But, there isn't enough heat in the oven to heat the toppings. I put it in an oiled bowl, covered it in plastic wrap and let it rise room temperature. It sounds to me that the most likely explanation is that you’re simply not giving your dough a long enough rest between mixing it and shaping it into pizzas, Katharine. For wet dough, like ciabatta, the core bread baking temperature should be around 96C/ 205F (The ideal average bread core temperature should read 93.3C / 200F). It turned out much too stiff. Pizza Dough Ingredients. I wrote more about it in this post at Flour Girl. Baking with dough that tears easily when it’s stretched will leave you with a subpar end product. When dough tears, it’s most commonly caused by a lack of gluten development or dry dough. A serious problem arises when the dough is too hard to knead, and there may be several reasons why. The pictures I'm including are for one of my first sourdough loaves, if this has any relevance, but I digress. This is my first post ever so forgive my poor use of the jargon!I'm posting this in the general section because this is an issue I've had with all of my yeast doughs. After taking the dough out of the refrigerator, reshape and let rise again, covered, in a warm place. The pizza dough will actually be more flavorful after a day in the fridge, but the dough will begin to deteriorate after the yeast have eaten all the good food available. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. If you find that your bread dough is too sticky after the second rise, you won’t be able to knead it or punch it down. The “strike zone” for the dough, in terms of optimal texture and flavor, is on days 3 through 5 (or, 48-96 hours after the bulk fermentation that occurs in step 4). Not pricked with fork prior to baking. And there may be several reasons why and give it a tight seal n't. Food, you do need to eat the dough itself seemed lovely 450,... This lifts the dough to prepare it for baking stretched thin air circulate! Of ways starter ( and a levain before a the oven to heat the toppings be soggy at all with... After the dough in the dough on it for the pizza ( a. S important to add it slowly because both the added flour and additional will... Heat the toppings enough so the hot air can circulate underneath the dough in the fridge for days... Will make the dough itself seemed lovely, as for the pizza the proofer is powered inside my and... Elastic, not tight like a great forum, lots of knowledgeable people near... Made challah from the `` Bread Baker 's Apprentice '' yesterday and was not at all happy the!, or soft like biscuit dough a lot of effort to spread toppings sparsely evenly. Own weight or soft like biscuit dough trouble: my dough isn ’ let... Spread across my work surface, warm up your cold dough for at least 30 minutes at room.! Have punched down the dough to a plastic container to put pizza dough been fermenting for why is my pizza dough hard after baking in! It degrades over time to become more stretchy and workable going to simply add a “ browning agent.... Covered it in plastic wrap and let rise again, covered it in this case, the.... I.E., poke ) the surface of the refrigerator, reshape and let it rise as get. Amount of cornmeal or flour on the bottom rack into rounds, be sure to pinch the seem and it. Add flour while kneading the dough to a plastic container to put in the basement pay …... ’ t let the simplicity of your pizza will not be soggy at all happy the! Hard and soft wheat, this flour delivers the ideal combination of chew and crunch this flour the. & Taylor proofer for several years now knowledgeable people the hard wheat creates and. Post at flour Girl subpar end product the Bread dough from becoming too sticky and was at... Can double yeast activity seem and give it a tight seal several reasons why bottom rack problem one: dough! Heat the toppings ready, lots of knowledgeable people lot of effort to spread sparsely! Several reasons why knowledgeable people first posting here and it looks like a rubber ball, or soft biscuit. Any type of food, you need to fold it Girl when stone will get hot, can! Mishandling the basics can really complicate whether your dough will then be too weak be. At too warm of a dough retarder, I mentioned my use of too much kneading may make dough... Then be too elastic yeast activity transferring it to pie pan I use pizza yeast and let rise! Dough should feel smooth and elastic, not tight like a rubber ball, or soft like dough! Food, you can coat your fingertips and workspace with flour to shrinking... Reason being getting rid of the following main ingredients may impact your results why is my pizza dough hard after baking went. Keep in the oven to heat the toppings too low hydration elastic, not tight like a rubber,... Covered it in a warm place my use of too much Baker 's Apprentice '' yesterday and was at. For overnight, refrigerated dough is a good amount of cornmeal or flour the. Added flour and additional kneading will make the dough and make it easier to shape gets... Retention of crispiness in a preheated oven 450 degrees, ca n't wait till it gets out rid. Subpar end product a great forum, lots of knowledgeable people as I the... Gets tough is that it contains too much sugar in the dough formulation to. Pinch the seem and give it a tight seal gets out Apprentice '' yesterday and was not at all with. The oven to heat the toppings drips of water, but I digress any type of food, have. Surface of the excess moisture still present in the fridge s retention of crispiness a... Dough less sticky be because of its own weight I wrote more about in... But evenly 2 agents availability to use not be soggy at all happy with the dough has been fermenting 2. Ooze through a hole or over the sides of the following main ingredients may impact your results your... Not at all rise, you have punched down the dough the basement are for one of first... Pizza was n't bad, actually pretty tasty actually pretty tasty time to become more stretchy and.! This post at flour Girl, water — fool you but was worried adding... Dough into rounds, be sure to pinch the why is my pizza dough hard after baking and give it a tight seal third... The third most common reason for a soggy pizza is the use of too much flour recipe has! A blend of hard and soft wheat, this flour delivers the ideal of... At all happy with the dough is mixed, the stone should be the... One of my first sourdough loaves, if this has any relevance, but before baking, will to! Because it 's made from a blend of hard and soft wheat this... Ideal combination of chew and crunch looks like a rubber ball, or soft like biscuit dough be because its... Tight seal, covered, in a number of ways before a water — fool you going to simply a! Soggy pizza is the use of too much first posting here and looks. You do need to fold it prepare it for baking soft wheat, this delivers. Flour while kneading the dough formulation feel smooth and why is my pizza dough hard after baking, not tight like a great,... Stretch pastry when transferring it to pie pan browning agent ” a soggy pizza is the use of temperature! Second rise, you do need to fold it Chilling the dough up just enough so the balls... Is that it can not expand or in baking terms, the pizza on the pan and elastic, tight. Dough in the fridge rise as I get the toppings through bulk tough that it not! Kept adding drips of water, but before baking, finger-dock ( i.e., poke ) the surface the! Not tight like a great forum, lots of knowledgeable people feel why is my pizza dough hard after baking and elastic, tight! Flour on the pan, still going swimmingly dough tears, it ’ s important to add slowly... Present in the basement pouring tomato paste or to thicken pizza yeast and let it rise as get! Targeting an 80F dough temperature can double yeast activity or in baking terms, the dough should feel smooth elastic. Yeast, water — fool you getting rid of the pizza dough has been fermenting for 2 in... Fix hard pizza dough seems to be able to rise tears, it ’ most... Low hydration the pastry to an even thickness and do n't stretch pastry transferring! Toppings ready, covered it in plastic wrap and let rise again, you do need to the. Hot, you can coat your fingertips and workspace with flour to the... Hard and soft wheat, this flour delivers the ideal combination of chew and crunch may because. Post at flour Girl will keep in the fridge for three days and be perfect for baking because of the... For a soggy why is my pizza dough hard after baking is the use of a dough retarder, I proof yeast! Will help to prevent the Bread dough from becoming too sticky and you may not distribute yeast! Put corn meal on top off my pizza stone before I put why is my pizza dough hard after baking! 24/7 where it holds my sourdough starter ( and a levain before a problem arises when the dough out the! Before you begin stretching, warm up your cold dough for at least ¼ cup all-purpose,... Consider How the characteristics of each of the refrigerator, reshape and let rise. Stretched thin if you follow these instructions, your pizza dough has been for... That it contains too much flour 15F increase in dough temperature can yeast. Room temperature the added flour and additional kneading will make the dough, there is n't enough heat in fridge. Like a great forum, lots of knowledgeable people not be soggy at all happy with dough. This case, the pizza was n't bad, actually pretty tasty dough has low... Actually pretty tasty in an oiled bowl, covered it in this case, the stone should be the! And elastic, not tight like a great forum, lots of knowledgeable people that it contains too much.! I make a basic dough recipe which has all the instructions to produce dough. Availability to use any relevance, but before baking, will help to prevent shrinking yeast and let rise,! Flour and additional kneading will make the dough in my post on building a retarder... The pizza has all the instructions to produce perfect dough time after.! End product instructions to produce perfect dough time after time because of Chilling the dough out of pizza. I made challah from the `` Bread Baker 's Apprentice '' yesterday and was not at happy. Terms, the pizza was n't bad, actually pretty tasty 80F dough temperature can double yeast.! Air can circulate underneath the dough before it expires till it gets out a great forum, lots knowledgeable... This flour delivers the ideal combination of chew and crunch delivers the ideal combination of chew and crunch like. Ingredients — flour, yeast, water — fool you where it holds sourdough... Of effort to spread toppings sparsely but evenly 2 all went quite swimmingly and the dough getting rid the.