Why Is My Pizza Dough Tough?

The first reason your pizza dough gets tough is that it contains too much flour. Or in baking terms, the dough has too low hydration. 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. The simple solution is therefore to add less flour.

Why is my pizza crust so tough?

Another cause of tough and dry crust is water content in the dough, also called hydration. By using less water, then you have more chance of drying out. As mentioned, this is a cause of tough dough and crust. It’s an odd thing to think, but wetter dough actually makes the pizza more crisp.

Why is my pizza dough chewy?

This flour can then cause a thick crust on the dough, leading to burnt chewy pizza. To avoid this, I recommend a hydration of 56-58% for 00 flour or 58-60% for Strong White Bread flour.

How do you make pizza dough too tough?

Additionally, you can make your dough too tough by overworking it with the rolling pin (or your hands). Typically, pizza dough is meant to have tiny little air bubbles that, when the dough is placed into the oven, will expand and add volume to the pizza.

Why does my pizza have Steam on the bottom?

One of the most common causes is insufficient dough weight for the diameter of the pizza being made, resulting in dough that is so thin in the center that the heat reaching the bottom of the pizza passes through the dough and is dissipated as steam when it reaches the sauce (which is approximately 90% water).

Can you fix tough pizza dough?

If your pizza dough has been cooked and it is too tough then the best way to repair it is placing it near a warm stove and pushing it down with a rolling pin to get the gluten strands growing.

How do you soften hard pizza dough?

Brush the Crust with Milk or Oil

The second most common way to soften your hard pizza crust is by brushing it with milk or oil. Just like brushing water, this method will also give your crust a great moist texture that will help to soften it up.

What do I do if my dough is too hard?

Let the dough do its second rise, again allowing it to rise a little longer than normal and then bake. If the bread comes out of the oven and is still tough from over kneading, do not throw it away! This is the perfect loaf to use to make croutons or even breadcrumbs with!

Does kneading pizza dough make it softer?

As you knead the dough, however, these proteins begin to line up and form chains of amino acids which creates a matrix within the dough. It’s this matrix that allows the dough to rise which makes the dough soft and chewy instead of hard like cardboard.

Why Your Pizza Crust Is Too Hard: How To Fix It

• If your pizza crust is turning out too firm, there are a lot of typical errors that you may make. Fortunately, with a little know-how, problems can be remedied quickly and easily. Nobody wants to eat a pizza that tastes like they’re biting on tough cardboard! What is causing my pizza crust to be too hard? Too much kneading
• adding too much flour during kneading
• using a rolling pin instead of stretching
• baking for an excessive amount of time and drying out
• not enough water in the dough
• baking for an excessive amount of time and drying out

As soon as we get the brief answers, we can move on to discuss alternatives for resolving these issues in further depth……………………………. In order to give yourself the greatest start possible, I’ve created a foolproof dough recipe with full step-by-step instructions that you can find here: best pizza dough recipe.

Baked For Too Long And Dried Out

The greatest pizza crusts are crunchy on the outside while still maintaining a moist internal consistency.This is what makes it soft and pliable, rather than harsh and chewy, as opposed to other types of meat.In order to do this, you must prevent the crust from drying out.This can happen with pizza, just as it does with other dishes, if it is cooked for an excessive amount of time.The moisture evaporated as a result of the high heat for an extended period of time.

• In order to overcome this, you can cook the pizza in a hotter atmosphere for a shorter period of time.
• The most apparent one is to turn up the temperature of your oven to its highest setting.
• In addition, be certain that it has been thoroughly warmed.
• If you start with a cold oven, it should take around 45 minutes.

• The second method, which reduces cooking time significantly, is the use of a pizza stone or steel.
• When I first started using them, I was shocked by how efficient they were – they shortened the cooking time in half, which was a pleasant surprise.
• My greatest recommendation is to make use of the pizza ″steel.″ This provides strong heat from underneath, similar to that of a brick oven — I purchased this steel from Amazon, which is substantially less expensive than the original brand, but works just as well as the original.
• Steel is more conductive than stone, allowing it to transfer more heat while also being less prone to shattering and being simpler to clean.

• If it is out of your price range, the second best alternative is a cordierite pizza stone, which is constructed of volcanic rock.
• Check out my essential pizza equipment list for a comprehensive overview of the most crucial pieces of pizza equipment.

Not Enough Water In The Dough

Another factor that contributes to a stiff and dry crust is the amount of water in the dough, which is referred to as hydration.If you use less water, you have a greater likelihood of being dehydrated.As previously stated, this is a contributing factor to tough dough and crust.Despite the fact that wetter dough results in crispier pizza, it is a strange concept to grasp at first.It generates more steam, which helps to keep the dough light and allow it to rise quickly once it is mixed.

• It cooks more thoroughly and results in a crisper crust with bigger holes than regular flour.
• It is essential that wetter dough be used in the baking process for the artisan breads with large holes in the structure, such as ciabatta and sourdough, which are known for their huge holes in the structure.
• As a result, a little more water in the dough is a good practice.
• However, while it makes the dough a bit more difficult to work with and shape, the results are usually superior.

• If you haven’t already, becoming familiar with bakers percentages is a good idea.
• The concept of ingredient ratios is used here, rather than a recipe in the traditional sense.
• It turned out to be about the same consistency as the flour called for in the recipe.
• So, if you have 1000g of wheat and use 700ml of water (700ml water = 700g water), you are utilizing 70% of the hydration recommended by the USDA.

• Alternatively, 500g flour and 350ml water is also 70 percent.
• It is just a matter of dividing the water by the flour and multiplying by 100.
• Try to maintain a 65 percent hydration level, which is a decent starting point.
• It is possible to raise the percentage to 70 percent and observe the change for yourself.
• See my pizza dough recipe for more information.

Too Much Kneading

When you knead the dough too much, it becomes thick and has a tighter crumb, which is a term used in the bread business.The kneading creates gluten, which is an elastic network of strands in the dough that gives it its flexibility.It is this that allows the dough to be smooth and elastic, as many recipes will describe it.And you can definitely feel it when you knead a shaggy ball of flour and water into a cohesive mass as you work it into a cohesive mass.Kneading the gluten helps to organize it into a more homogeneous network.

• Because of all of the effort that has been put into it, the final product is chewier.
• Similar to the difference between a dense loaf of bread and a holey crusted loaf of bread, the answer is that more kneading means more density.
• You will be kneading the pizza dough for 10-20 minutes in many bad recipes you will find online and in books.
• I did this for a long time under the impression that it was the best course of action.

• However, you will not need to knead pizza dough for anything close to that amount of time.
• Consider including a resting interval once you have thoroughly combined all of the components.
• This provides an opportunity for the flour and water to hydrate themselves and begin the chemical reaction.
• Gluten begins to develop on its own, without the need for kneading.

• Allow for 20 minutes of resting time before kneading the dough for 2-3 minutes on a worktop to bring it together.
• It will be semi-smooth, rather than highly elastic and springy, as described above.
• However, it will result in a very delicate crust.

Adding Too Much Flour When Kneading

When you’ve finished mixing your ingredients and it’s time to knead them together, it might be tempting to cover your work surface with heaps of flour to get started right away.This is especially important if you are working with a sticky dough that is prone to get stuck.Kneading, however, continues to incorporate flour into the dough throughout this stage.As a result, the hydration ratio of the dough decreases, and the dough essentially dries up.Furthermore, because it does not rise as much as wet dough, it becomes harder.

• Use little quantities of flour on the bench to aid in this process.
• To avoid sticking, lightly dust it and move rapidly to avoid snagging.
• By using less flour, but topping it up as necessary, you may ensure that you are just using the bare minimum of flour.
• If the dough becomes sticky, instead of using your fingers to pull it back together, use a dough scraper to help bring it back together.

• During the stretching step, you can use as much flour as you need to get the desired result.
• We are not re-incorporating this flour into the batter; rather, we are just applying it to the surface.
• It will not cause the dough to dry out on the inside, which is really crucial.

Using A Rolling Pin Instead Of Stretching

When you use a rolling pin to flatten a pizza foundation, the dough might become more dense as a result of the rolling.This is due to the fact that you are pushing all of the pockets of gas that have formed as a result of the rising temperature.These pockets of dough impart a lighter feel to the dough as a result of their presence.By stretching the dough by hand, you may keep the airiness of the dough a little longer and be a little gentler with the dough while shaping it.Using your fingers, try to press the dough down from the center to the edge of the crust.

• Maintain a slightly thicker center since here is where the stretching takes place.
• Once you’ve gotten it into a flatter form, you may lift it up and drape it over your hands, which will make it look more elegant.
• Using your hands, pull apart the dough and work with gravity to stretch it thinner.
• Move the dough around in your hands to ensure that the foundation is stretched from all directions.

• Hold it up to the light to view the thinner sections and the sections that require more stretching.

My Recommended Recipe For Tender Pizza

Ingredients (makes 3 medium pizzas)

500 grams of bread flour (100 percent ) Tepid 325 mL of water – (65 percent ) The instant yeast (0.3g) is used to make the dough (0.06 percent ) 15 g of salt – (3 percent ) 15 g of extra-virgin olive oil (3 percent ) Add the flour and the oil once the salt and yeast have been dissolved in the water.Mix for 30 seconds, and then set aside for 20 minutes to allow the flour to soak and relax in the liquid.Knead it for 2-3 minutes and set it aside to rise for 1 hour as a bulk dough.Form three dough balls and place them in an airtight container at room temperature for 6-12 hours to ferment.Then, using your hands, stretch the dough and cook it on a hot pizza stone for 5-7 minutes (or until it is golden brown), rotating once.

My Recommendations

Recommended Equipment

For anyone interested, I created an essay about my favorite equipment for baking pizza, which you can see here. Investing in a pizza steel and digital scales for ingredient precision would most likely have the greatest influence on creating a more soft crust.

Free Video Course

If you’re interested in learning more about how to make the ideal pizza, I found a fantastic free 6-part video course from baking master Peter Reinhart, which you can view by clicking here.

Conclusion

You should now be aware of my top tips for avoiding a tough pizza crust.Starting with a fantastic dough that has the perfect proportions is the key to success.Next, it is critical to handle and combine the dough in the appropriate manner to ensure success.Maintaining a sensitive approach generates a delicate end result.Finally, with the proper cooking temps and tools, you’ll be on your way to a successful meal.

• Take a look at my recipe – the dough rises at room temperature and contains only a modest amount of yeast to prevent it from rising excessively.
• The taste and delicate texture of the bread develops as a result of this, and it is easy to stretch and rise in the oven.

Pizza dough problems

Making excellent pizza dough is not without its challenges.However, once you’ve identified the source of the problem, it’s typically rather straightforward to resolve.Fortunately, I’ve baked hundreds of pizzas, and I’m going to share the solutions to some of the most frequent pizza dough difficulties with you.A fantastic pizza crust is the key to making a wonderful pizza, if there is one.Considering that you’re attempting to figure out how to make your dough greater, you’re definitely on the proper route!

• So persevere, and before you know it, you’ll be whipping up some delicious pizza dough.

Why is my pizza doughy?

• Having a doughy pizza is a challenge that nearly everyone will encounter at some point in their lives. Fortunately, there are a variety of solutions available for this issue. The most common reason of doughy pizza is one of four variables. I realize this is a lot to take in at once, but stick with me
• it will all make sense eventually. The four most common faults that result in a doughy pizza are: underproofed dough
• overproofed dough
• cooking at too low a temperature
• and not stretching the pizza thin enough.

Determine which of these difficulties are contributing to your doughy pizza problem might be the most challenging element of this process.

Doughy pizza caused by underproofing

Determine which of these difficulties are contributing to your doughy pizza problem might be the most challenging portion of the process.

Doughy pizza caused by overproofing

However, overproved dough might result in a doughy pizza, which is undesirable.When there are too many bubbles in the dough, the dough begins to collapse as it overproves, causing it to collapse.Once this occurs, the dough is virtually returned to its original state before it was proven, and the dough becomes dense once more.The dough has lost the stretchiness and airiness that it had acquired throughout the baking process.A dough that has been overproved may generally be identified by the presence of creases in the dough.

• These creases appear as a result of the dough contracting after it has been inflated.

Doughy pizza caused by low heat

The use of a low-temperature oven can result in a doughy pizza even if your pizza dough has been adequately proven.The high temperature of a pizza oven causes a phenomena known as ″oven spring″ to manifest itself.This is the area where the dough rises as it is baking.The greater the temperature of the oven, the more the dough rises in the baking pan.It is for this reason that pizza ovens produce such excellent pizza.

• You may cook the pizza in your oven at the highest temperature it can reach if you don’t have a pizza oven available to you.
• Check read my post on the ideal temperature to cook pizza to find out more information.

Doughy pizza caused by thick pizza

It is possible for the pizza to get doughy if it is not stretched out thinly enough.Specifically, this is true for the centre of the pizza.If your pizza is doughy in the middle but very light at the edges (the crust), it is most likely due to improper shape.Make careful to get the centre of the pizza as thin as possible before baking it.This will guarantee that the pizza does not become too doughy and that it is easy to consume when finished.

Why is my pizza dough too soft?

The dough for your pizza may be too soft to stretch out properly if it is too soft.In general, the dough for pizza should be made as soft as it possibly can be.It is possible to have a pizza dough that is overly soft, on the other hand.In my experience, this is most frequently caused by dough that has been somewhat overproved.In the event that your dough is only slightly overproved, as you begin to form the dough, all of the air will be forced out of the dough.

• At this point, stretching the pizza becomes tough, and it is possible to begin contracting the pizza.
• Even if you are successful in stretching the pizza out properly, the pizza will frequently turn out to be a little doughy.
• It’s not a big deal in most cases, and you’ll almost certainly finish up with a wonderful pizza regardless of what happens.
• Remember that your dough may have been overproved, so be cautious.

• In the event that your dough has several huge bubbles, it has almost definitely been little overproved.

Pizza dough won’t stretch

There are a variety of reasons why a pizza dough will not expand properly.However, in my experience, the two most prevalent reasons are a dough that has been underproved and a dough that has been overproved.With each fermentation (prove), the dough grows softer and stretchier.A dough that has not been sufficiently proofed will often be difficult to stretch.If your dough hasn’t expanded and there aren’t any bubbles in it, it’s likely that it’s underproofed.

• However, a dough that has been overproved might potentially result in the same issue.
• Once a dough has reached its maximum expansion, it begins to constrict once more.
• If the dough is allowed to rest for an extended period of time, it will compress dramatically and become extremely resistant to stretching.
• In general, this is the more harmful of the two options.

• It is preferable to work with a little underproved dough rather than an overproved dough while making bread.
• It will result in fewer issues in the long term.

How to fix pizza dough that won’t stretch

In the majority of circumstances, it is feasible to keep dough that will not stretch when baked. It doesn’t require much effort, but it does take time to get it back in working order. A pizza dough that would not stretch might be one of the most aggravating pizza dough issues you encounter.

Fixing underproved dough that won’t stretch

If the dough hasn’t yet risen and is underproved, simply let the dough out for a longer period of time before shaping.Alternatively, if you are in a hurry, you might try placing the dough in a warm spot (making sure it is covered well at all times).Keep in mind that if the dough gets too warm, it might dry out or even kill the yeast in the dough.The most effective course of action is to just wait till the dough is ready.

Fixing overproved dough that won’t stretch

If the dough is only slightly overproved, you can experiment with knocking back the dough’s rise.Essentially, this entails eliminating the air from the dough and reballing the dough.After that, you’ll need to let the dough rest for at least 30 minutes to let it to rise again.As the dough is reballed, it will regain its power and rise again.However, it will require further time to relax and develop before it becomes supple enough to be used to make a delicious pizza crust.

• Depending on how much yeast you’ve used, this might take anywhere from 5 minutes to 30 minutes or more.

Pizza dough too sticky

It is a fairly typical problem to have too much stickiness in your pizza dough, but it is actually rather simple to correct.The majority of the time, sticky dough is produced by a dough that is too hydrated.The most straightforward interpretation is that you have added too much water to your dough.Check out this article on humidity in pizza dough for more information.Because it is believed to result in lighter pizza dough, many people choose to use a high hydration (over 60%) while making pizza dough.

• While this may be true in certain cases, a high hydration yields an extremely sticky dough that is much more difficult to deal with in other cases.
• A sticky dough is not enjoyable to work with, and it will be tough to stretch out thin.
• Furthermore, a thick pizza results in a doughy pizza.
• In addition, you may discover that you need to use a lot of flour to keep it from adhering to the surface of the baking sheet.

• Following the addition of this flour, the dough will develop a thick crust that will result in burned chewy pizza.
• As a precaution, I recommend using 56-58 percent water when using 00 flour and 58-60 percent water when using strong white bread flour to avoid this.
• I would only advocate going higher than this if you are confident in your abilities and are willing to experiment with your trading.
• Check out my pizza school series for more information.

• When I make the dough in the first episode, I combine all of the components and present the perfect recipe for dough that is simple to work with.

Fixing sticky pizza dough

Fortunately, resolving sticky pizza dough is a straightforward procedure..Simply knead the flour into the dough until it is firm, smooth, and not sticky to the touch.Simply incorporate a little amount of flour at a time into the dough by kneading it in.Then, if the dough is still sticky, determine whether or not to add extra flour.Once you’ve achieved a dough that is no longer sticky, you’re ready to go!

• Please wait for at least 30 minutes of resting time after mixing the dough before balling it.
• You’ll also need to give the dough some time to rise before using it.
• No worries if you do not have time for this and you are in the mood to bake pizza instead.
• Remember to use enough of flour when shaping the pizza so that the dough does not adhere to your hands or, more crucially, the surface you are working on.

• I’ve found that flouring your dough in a large mixing basin with enough of flour is the most effective method.
• Simply drop your sticky pizza dough in the basin and cover both sides completely with the sauce and flour mixture.
• Using a generous amount of flour will make shaping the sticky dough much simpler.
• Too much flour might result in a burned foundation, so try to use only as much flour as you would need for the recipe.

• However, you may discover that you require a large amount to be able to mold the dough.
• Make use of your intuition!

Pizza dough tears when stretching

• Unfortunately, we have all had the unfortunate experience of stretching pizza dough and having it tear. It can be really frustrating, but don’t worry, you can learn how to resolve the situation. The majority of the time, in my experience, pizza dough that tears easily is caused by one of two situations. The two issues are as follows: Overproofing
• a lack of gluten development

It is possible that your dough has not been properly kneaded (or stretched, if using a no-knead recipe) and as a result, your dough has had insufficient gluten development.This indicates that your dough is weak in strength, and when you attempt to stretch it, it will frequently split apart.The windowpane test can be used to determine whether or not your dough has developed sufficient strength.If your dough passes this test, it means that your dough is lovely and robust, as described above.If your dough fails, you may knead it a few more times to give it additional structure and strength.

• Check out my essay on how to determine whether or not your cash is sufficient here.

Fixing pizza dough that tears when stretching

If you have the luxury of time, you may knead your dough (to increase its strength) and let it to rise again.However, it might take as long as another 4 hours to establish this.If your dough tears when you’re shaping it, you can patch it back together.Take a little pinch of dough from another dough ball or from the crust of the dough ball you are shaping and work it into the shape you want.Place this over the tear and smash it into place with the heel of your hand to seal the repair.

• This should help to patch up the dough and hide the tear in the first place.
• It is critical at this point to make certain that your pizza does not become stuck to the surface.
• Gently raise the pizza with your hands and spin it on the surface of the baking sheet.
• You should be saved, in my opinion!

Pizza dough dried out

If you leave your pizza dough out in the open or if it is not stored in an airtight container while it is proving, it will rapidly dry out.Fortunately, this is a simple problem to resolve.If your dough is too dry and is beginning to build a skin, your pizza will not hold its shape effectively and will fall apart.After being stretched out, the pizza will develop an unusual chewy crust that will be tough to remove from the pan.Wetting the dough slightly and reballing it is the most effective solution.

• This should re-hydrate the dough and make it lovely and moist again.
• After that, let the dough rest for at least 30 minutes before using it.
• After that, you should have a beautifully soft dough to work with once more!

How long can pizza dough sit out before cooking?

In actuality, pizza dough cannot be left out for any length of time unprotected for any reason.If your dough is exposed at all, it should only be while you are shaping the pizza.It is important to keep the dough in an airtight container while it is proving.If you don’t have one, a bowl or dish wrapped with cling film works well as a temporary option.Many recipes call for covering the dish with a moist cloth, but I do not suggest this technique.

• Over time, the towel will begin to dry out, and your dough will begin to dry up as well.
• Only if you want to leave your dough beneath the towel for a brief amount of time will a moist towel be acceptable (less than an hour).

Pizza dough too tough to knead

You may be having difficulty kneading your dough, and I have a simple remedy for your pizza dough woes.Simply cover your dough for 30 minutes to an hour to allow the flavors to blend.During this time, your dough should relax and become much softer and simpler to knead as a result of the relaxation.This procedure is actually referred to as an Autolyse, and it is one that is frequently employed by artisan bakers.As the dough relaxes, it also gets more hydrated, as the flour absorbs the water from the rest of the ingredients.

• When you return to the dough, you should see that it has become lot simpler to handle.
• Hopefully, kneading will be a pleasurable experience.
• Another factor that might contribute to difficult pizza dough is insufficient moisture (not enough water in dough).
• My observations, however, indicate that most individuals consume excessive amounts of water rather than insufficient amounts.

• Allow your dough to rest for a few minutes and see if this resolves your issue.
• Even if your dough is still difficult to work with, gently add a tiny bit of water a splash at a time, working it into the dough until it is fully incorporated.
• It is likely that the dough may get a bit sticky throughout the baking process.
• However, after a short period of time, the dough will absorb the water and should soften.

• Allow the dough to rest for another 15 minutes before rolling it up.

Final thoughts on pizza dough problems…

There are many various types of pizza dough issues that we all have to deal with from time to time, and each one is unique.However, there is nearly always a solution, so there is no reason to panic.In reality, I hardly never adhere to a recipe to its exacting standards.Many variables are always changing, making it difficult to predict the future.For example, the type of flour used, the temperature, the humidity, the yeast, and so on are all important considerations.

• Keep an eye on the dough rather than the clock, as the ancient baking adage states.
• Allow the dough to direct your actions rather than becoming frustrated when the dough does not behave as you would like it to.
• Please feel free to go through my recipe for Authentic Neapolitan Pizza here.
• If you’re new to baking pizza, check out my no-knead pizza dough recipe, which you can get here.

• It’s really simple!
• Good luck, and let’s get started on creating some fantastic pizza dough!

Why Is My Pizza Dough Tough? (And What to Do About It)

It is possible that this post contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may receive a commission at no additional cost to you.In addition, as an Amazon Associate, I receive a commission on eligible purchases.- Pizza is one of the few dishes that is as instantly recognizable and as widely enjoyed as it is.Pizzeria pizza is a popular dinner option all over the world.

• Different countries, and even different regions of countries, have developed their own interpretations of what constitutes the ideal pizza creation.
• Some establishments place a strong emphasis on the toppings of the pizza, ensuring that you get the maximum amount of flavor from each bite you take.
• Other establishments make certain that the dough they use is light, fluffy, and airy, resulting in a pizza that is the ideal vehicle for the toppings it contains.
• When it comes to thin, crisp crust, there are plenty of options to choose from.

• This will give you a satisfying crunch when you bite into your pizza for the first time.
• Cooking and baking a pizza on your own, on the other hand, is not nearly as simple as simply eating one.
• There are numerous considerations that must be taken into consideration.
• You must ensure that you do not use too many toppings that will interfere with the cooking process of the dough, and that the dough is able to cook adequately as well.

• It should go without saying that a large number of first-time pizza makers will experience their fair share of pizza dough difficulties.
• When people are making pizza, one of the most common problems they encounter is that the dough they have made has turned out to be far too tough to make a suitable pizza crust.
• While the dough has a significant impact on the taste and texture of the pizza, the dough should not be the focal point of the pizza; rather, it should serve as the foundation of the dish.
• There are a variety of factors that can contribute to your pizza dough becoming too tough, and it is critical that you understand what tough pizza dough feels and looks like before you put it all in the oven to bake.
• It is much easier to fix dough that is still raw and uncooked than it is to try to fix dough that has been cooked and become tough.

What Causes Dough to Become Tough?

For most pizzas, you will want the dough to be soft and simple to work with while you are preparing them for baking.The sort of crust and foundation you are searching for will determine how easy your dough will be to work with, and you will want to avoid overworking the dough when creating your crust and base.If you fear your pizza dough has grown too tough, here are a few things to keep in mind.First and foremost, if you use too much flour or the wrong sort of flour in your pizza dough, it will rapidly become difficult to work with and will be difficult to stretch.A grainier texture can be seen in some types of flour, particularly wheat flour replacements, as compared to ordinary baking flour.

• In fact, because this is such a crucial element of the dough’s baking process, there are particular types of flour that pizza makers prefer because it is finer than the ordinary baking flour used in the baking process.
• This can happen if you use flour that is too coarse, or if you use too much flour in your dough, and you end up with stiff, difficult to deal with dough.
• Once the flour has been mixed into the dough, it is typically impossible to remove it, so pay close attention to the sort of flour you are using when mixing.
• Furthermore, overworking your dough with a rolling pin might result in it being tough and crumbly (or your hands).

• Typically, pizza dough is intended to include small microscopic air bubbles that, when the dough is placed in the oven, will expand and increase the volume of the pizza that is baked.
• You end up busting all of these small air bubbles in the dough, which means that nothing will really expand when you put the dough in the oven, leaving you with a pizza that doesn’t taste or feel very pleasant in the mouth when you bite into it.
• Knowing what might go wrong throughout the pizza-making process allows you to begin learning how to fix the pizza and work with the dough in order to restore it to its malleable state, which is exactly what everyone wants for their pizzas.

Fixing the Tough Pizza Dough

In order to mend dough that has gotten excessively tough, you must first determine what it was that caused the dough to become difficult to work with in the first place.If your dough is too tough as a result of adding too much flour during the kneading process, you may be at a loss for what to do because you will be unable to completely remove the flour from the dough.Generally speaking, what you will want to do is utilize a small amount of water to try to restore the hydration balance.Given how much flour has already been incorporated into the dough, this may not always be successful, but it may be worthwhile to attempt in the event you wish to save your dough recipe.In the future, strive to use the smallest quantity of flour possible, with the exception of instances when you really need it.

• It is far, far simpler to add additional flour to a dough that is too loose and won’t maintain its form than it is to try to correct the flour that has already been incorporated into the dough’s consistency.
• Fortunately, if your dough is overly tough as a result of overworking it during the kneading phase, it will be much easier to correct.
• Simply allowing the dough to rest for an extended period of time may suffice if you find that your dough has gotten harder than you intended it to be for your pizza.
• Typically, you’ll want to allow the dough around 20 minutes before returning to it to work with it again.

• By allowing the dough to rest and ″replenish,″ as it were, you are allowing the flour and water within the dough to initiate the chemical process that will result in the formation of gluten on its own.
• In addition to adding flavor to the dough, this typically means that you will not have to knead and deal with the dough nearly as much as you would otherwise have to do.
• Make sure the dough is semi-smooth, with no big lumps or bumps, but not fully smooth, before moving on to the next stage in the baking process.
• This will ensure that there are no air bubbles that can rise with the dough as it bakes in the oven.

• In terms of texture, the dough shouldn’t be overly elastic and bouncy, but it also shouldn’t be like a rock either.
• Preparing a mental note of these considerations will assist you in creating the perfect dough the next time you intend on making a pizza.

Keep your thin crust from becoming tough and chewy

Q: Our thin crust is constantly tough and chewy, and nothing we do appears to make a difference in this situation.What exactly are we doing incorrectly?A lot of factors can have an influence on the texture of a thin crust, resulting in a tough, chewy crust.Inadequate dough weight in relation to the diameter of the pizza being created is one of the most prevalent reasons, resulting in dough that is too thin in the middle, allowing heat that is reaching bottom of the pizza to travel through the dough and be released as steam when it reaches the sauce (which is approximately 90 percent water).So the crust is only half cooked, resulting in a rough and chewy texture due to the incomplete baking.

• Increase the weight of the dough ball by one ounce to determine if this is the source of your tough crust.
• It may be helpful to fine-tune the dough ball weight in 14-ounce increments to discover the weight that works best for you if that is the case.
• In a similar vein, the usage of a dough sheeter/roller has been linked to concerns with tough and chewy crusts as well as other baking problems.
• Passing the dough through the machine too many times can cause the dough to become unduly de-gassed, and if the dough is not allowed to prove for 20 to 30 minutes prior to baking, it can enable heat to flow through easily, resulting in a crust that does not bake well.

• Another typical blunder is pre-saucing the skins in advance of high-volume times.
• In the event that you are doing a pre-preparation of the skins, softly brush the surface of the dough with a little oil to establish a moisture barrier between the dough and the water in the sauce.
• It is usual practice to thin down a sauce with water in order to make it easier to spread over a sandwich.
• When food prices rise, it is also usual (though not encouraged) practice to increase the amount of water used in the sauce.

• This is a waste of money because the additional water that is added to the sauce merely serves to dilute the flavor further and increases the likelihood of the sauce weeping out.
• When weeping happens, the water from the sauce easily runs out of the sauce onto the surface of the dough, where the water prevents the crust from being properly baked.
• Even though the crust seems crispy when it is first taken out of the oven, it rapidly loses its crispness and becomes firm and chewy as the moisture contained in the badly cooked area of the dough begins to migrate across the whole bottom of the crust.
• The crust is best served warm.
• In this situation, the edge of the pizza, where there isn’t any sauce, will remain pretty crispy, however the remainder of the pizza will be as limp as a dish towel after being baked.

• In order to evaluate whether this is the source of your problem, you may do a quick and simple test by placing a tablespoon of sauce on a porcelain or plastic plate and leaving it undisturbed for 30 minutes.
• If you notice water dripping from the mound of sauce, it is possible that it has been over-thinned.
• In order to evaluate if the crispness of the pizzas is maintained longer, reduce the amount of water used to the sauce.

Keep an eye on your staff who are working at the prep table.If there is any possibility of the sauce being separated, inquire about it.You will most likely notice that they are continually swirling the sauce before each usage because they are observing the separation that is taking place before it is even poured onto the pizza.The absence of yeast in the dough mix is a third prevalent reason of tough, chewy crust.

In this scenario, the dough has been mismanaged in one of two ways: either the dough temperature is too high, or the dough balls have been placed in covered dough boxes, which prevents the dough balls from cooling properly.Dough that over-ferments or ″blows″ throughout the night can be caused by either a dough temperature that is higher than normal or dough balls that are not cross-stacked for a sufficient amount of time before lidding the dough boxes.In the event that blown dough occurs, your establishment will smell like a brewery the next morning when you walk in the door—this is the first indication that the dough may have blown throughout the night.When you open the retarder door, you will notice dough boxes overturned onto the floor, leaking dough.This is the second indicator.A usual reply is to lower the amount of yeast in the solution until this does not occur again.

In practice, this might lead to a reduction in the amount of yeast present to the point that it is no longer able to offer the leavening power to hold up the toppings’ weight during the vital initial few seconds of baking, during which time the cell structure of the crust is produced.Large, open cells serve as a necessary thermal barrier between the bottom heat source (the pizza’s bottom) and its uppermost layer (the pizza’s top).It’s possible that if the cells collapse, the resultant crust will be thick and will have poor thermal break, allowing all heat that is given to it’s bottom to flow through without heating the dough sufficiently to provide a texture that is pleasing in its completed state.

You must ensure that you obtain the desired completed dough temperature (you’d be astonished at how many pizzerias fail to measure and record their final finished dough temperature).Start with a completed dough temperature in the region of 76 to 78 degrees Fahrenheit as your target temperature, and you won’t be too far off the mark.In the event that you are not cross-stacking the dough boxes, or if you are just cross-stacking them for a short period of time (less than 2 hours), consider cross-stacking the dough boxes that are not covered when you set them in the retarder.

To prevent drying throughout the balance of the cold fermentation time, let the boxes to stay cross-stacked for 212 hours or until the interior temperature of the individual dough balls reaches 50 °F.After placing the dough balls into the dough box, wipe the tops of the dough balls with oil to prevent the dough balls from drying out during the cross-stacking time.Paying close attention to these elements can help you avoid making a tough, chewy crust.

Why Is My Pizza Dough Tough? And How to Fix It

• ″Why is my pizza dough so tough?″ is a question I am asked very frequently. And I’ve come to realize that a lot of people are having difficulty with this. As a result, I decided to write an essay in which I would explain the most prevalent causes of excessively tough pizza dough as well as how to remedy it. It is most likely due to one of the following factors: your dough is too dry
• you are overworking your dough
• you are using the incorrect sort of flour
• the gluten is too tense
• the yeast does not function
• or you are using too much flour.
• Too little time to get out of bed

Consider each of these factors in turn, as well as how you may address them.

Too Much Flour (Too Low Hydration)

The first reason why your pizza dough becomes difficult is that it includes an excessive amount of flour in it.Alternatively, in baking words, the dough has a low moisture level.If the dough has an excessive amount of flour in comparison to the amount of water, the outcome will be a dry, tough pizza dough that is difficult to handle.The straightforward approach is to reduce the amount of flour used.The higher the hydration (i.e., the greater the amount of water in the dough), the softer, stretchier, and more malleable the finished product will be.

• I’ve prepared an in-depth post regarding the importance of humidity in pizza dough.
• As a result, I will not go into depth here, but when you hear people talk about hydration, they are referring to the amount of water used in comparison to the amount of flour used.
• Amounts of hydration are stated as percentages, for example, 70 percent hydration.
• Simply said, this implies that the amount of water in the dough equals 70% of the total amount of flour in the dough.

• As an illustration, if the dough contains 1000g of flour and 700g of water, the hydration percentage is 70%.
• It is recommended that the dough have a hydration level of 55.5-62.5 percent, according to the True Neapolitan Pizza Association (AVPN), which oversees Neapolitan pizza rules.
• This is an excellent beginning point, however I personally find the 55 percent figure to be too difficult to deal with.
• Consequently, I advise beginning with 65 percent and increasing the percentage from there.

Overworking the Dough Will Make It Tougher

Another typical cause for your pizza dough to get tough is that you are overworking it throughout the baking process.In the process of kneading the dough, gluten strains emerge and coalesce to form a network that becomes stronger the longer you knead the dough.In order for the dough to be stronger and better able to maintain its shape, you want the gluten in the dough to develop.However, if you use too much, the dough will become tough.But how much is too much in this case?

• And how much is simply right in terms of quantity?
• The (boring) answer is that it is dependent on the situation.
• The amount of time you should spend kneading your dough is determined on the sort of flour you’re using and the hydration of your dough.
• When working with a strong tipo 00 flour, it takes around 15-20 minutes of kneading time to produce the proper gluten development.

• It will take around 10-15 minutes to do so with a stand mixer.

How to Check If the Gluten Has Developed Enough

There are a variety of methods for determining whether or not the gluten has fully grown. The Poke Test and the Windowpane Test are the two most straightforward methods.

The Poke Test

The quickest and most accurate technique to determine whether or not the gluten has grown sufficiently is to insert your finger 1/2 inch (or 1cm) into the dough and observe if it springs back.If it does, the dough should be ready for rising, and you shouldn’t need to knead it any further after that.More information about The poking Test may be found here.Pizza dough that does not spring back after being pressed — due to insufficient gluten development

The Windowpane Test

Another simple approach to determine whether or not the gluten has formed sufficiently is to stretch it as thinly as possible.Without ripping the dough, it should be possible to make it as thin as you want it without ripping it.If the dough tears, you’ll need to knead it for a few more minutes to fix the problem.Consider the following as an illustration of what it should not look like: You may learn more about how to correctly perform The Windowpane Test by visiting this page.

You’re Using the Wrong Type of Flour

As previously stated, the amount of time required to knead your pizza dough may vary depending on the type of flour used.A stronger flour, one that includes more gluten, will form more quickly, resulting in a more difficult dough to handle.Bread flour is an example of a flour that includes an excessive amount of gluten.Pizza dough made using bread flour will be tough and crumbly.There are three key aspects that influence the consistency of the dough.

• The first is the amount of flour used.
• The gluten concentration of the flour, the fineness of the wheat grinding, and the water absorption of the flour are all factors to consider.

Gluten Content

I’ve already mentioned how the growth of gluten influences the dough’s texture.The more gluten that is present in the dough, the more stable the structures will be.The opposite is true if the gluten concentration is too low; in this case, you will end up with a dough that is too soft and does not hold its shape throughout the rising process.To achieve this, you should look for a flour that falls somewhere in the center, with a gluten (protein) level of 11-12 percent or higher.This is very useful for creating pizza dough.

• The best flour for this gluten content range is Italian Tipo 00 flour, which has a low gluten level.

How Fine the Flour Is and How Well It Absorbs Water

The fineness of the flour is the next factor that influences the consistency of the dough. The reason for this is that fine flour will absorb more water than coarse flour, resulting in a softer dough overall. Tipo 00 flour from Italy is also excellent when it comes to water absorption due to the fact that it is very finely milled.

What’s the Best Pizza Flour?

Italian Tipo 00 flour is the ideal choice for creating pizza because of its high gluten content and water absorption capabilities.Tipo 00 flour is also known for being of excellent quality since it is created from the core of the wheat grain and does not contain any brand or wheat middlings, as is the case with many lesser varieties of flour.Because of this, I propose that you use Tipo 00 flour of superior quality.Flour is the one component that should never be skipped while making pizza since it is the most vital element in the process of making pizza.Both when it comes to the consistency of the dough and the flavor.

• There are a variety of alternatives available, but I would recommend using Tipo 00 flour from Italy, which is imported.
• Caputo’s pizza flours are a fantastic example, and one of my personal favorites.
• If you’re not sure which Caputo pizza flour to use, I have an article on the subject that you might find useful.
• The Caputo Pizzeria’s Tipo 00 Pizza Flour is a specialty flour.

• If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.
• You may also read my post on Tipo 00 flour for pizza baking if you want to learn more about pizza flour, gluten, and the science that goes into making pizza.

The Gluten Isn’t Relaxed Enough

For pizza manufacturing, Tipo 00 flour from Italy is the finest choice due to its high gluten content and water absorption capabilities.Aside from being created from the core of the wheat grain, Tipo 00 flour is also known for being of very high quality since it does not contain any brand or wheat middlings, as is the case with many other lower-priced varieties of flour.Tipo 00 flour of superior quality, in my opinion, should be used.Due to the fact that flour is the most vital component in pizza making, it is the one ingredient that should never be skipped over.There are differences in texture and flavor when it comes to dough.

• I would go for an Italian imported Tipo 00 flour, which is available in a variety of sizes and shapes.
• Caputo’s pizza flours, for example, are a fantastic example, and one of my faves.
• If you’re not sure which Caputo pizza flour to use, I have an essay on the subject that you might find interesting.
• The Caputo Pizzeria Type 00 Pizza Flour is named after the Caputo Pizzeria owner.

• Purchasing something via this link results in us receiving a tiny commission at no additional cost to you.
• If you want to learn more about pizza flour, gluten, and the science behind it, I also have an article on Tipo 00 flour for pizza baking.

The Yeast Isn’t Working

A rough, thick dough will result if your yeast isn’t acting properly. The yeast’s duty is to produce CO2 by consuming sugars in the flour, which causes the dough to rise. Three factors can, however, impede the yeast from carrying out its function properly:

1. Kneading the Dough Too Little

To begin with, the absence of gluten formation in the dough is the primary reason.It is during this process, when the gluten strains develop, that walls are formed, which will trap gas inside the dough as you knead it.This is the reason why the dough expands in volume and becomes larger as it rises in temperature.If the gluten has not matured sufficiently, the gluten walls will not be strong enough to contain the gas produced by the fermentation process and will leak out.Gluten weakens over time, so if you leave the dough in the refrigerator for an extended period of time, it may puncture, allowing all of the gas produced during the fermentation process to escape.

• Regardless of the scenario, the end effect is tough dough.
• As a result, it’s critical to select a flour that will ferment in the appropriate amount of time.
• If you want a 24-hour fermentation, for example, you’ll need a stronger flour than you would for a 4-hour fermentation.

2. The Yeast Is Dead

• Second, it is possible that the yeast is no longer alive and functioning.
• Yeast is classified as a fungus, which means it is a living entity.
• It is possible for yeast to perish when exposed to high temperatures.
• The temperature at which yeast dies varies depending on the species of yeast being used, but is normally between 120 and 140 degrees Fahrenheit (50 and 60 degrees Celsius).
• In addition, if the yeast is too old, it may cease to function.
• Fresh yeast has a shelf life of around three weeks, but dry yeast has a shelf life of approximately twelve months.

3. The Yeast Is Inactive

• A low temperature might also cause your yeast to become inactive if you attempt to ferment your dough at a low enough temperature.
• Lower temperatures cause yeast to function more slowly, and the lower the temperature, the more slowly the yeast will work.
• If the temperature is very low, it may even come to a complete halt.
• Occasionally, you may really want the yeast to slow down a little bit.
• Cold fermentation is an example of this, in which you purposely keep the dough at a low temperature to allow the fermentation process to proceed more slowly.
• With cold fermentation, the objective is to improve the flavor of the pizza crusts by allowing the fermentation process to proceed at a slower pace and over a longer period of time.

It is, however, critical to ensure that the dough does not become too cold, or the yeast will cease to function entirely.

How to Check if the Yeast is working

The yeast in Neapolitan-style pizza is often not rehydrated in lukewarm water, as is the case in other bread recipes, because the dough is baked immediately. You’ll also want to use colder water because you’ll be baking for a longer period of time and at a slower rate than you would for most other forms of bread. As a result, determining if your yeast is active is a little more difficult.

Dry Yest

• Inactive yeast is mostly a concern when utilizing dry yeast, which is the case most of the time.
• If you store dry yeast for a lengthy period of time, it will likely lose its effectiveness if it becomes too old.
• In order to determine if your dried yeast is active, you may place a small amount of yeast in a glass of lukewarm water and wait a few minutes to see whether it begins to build a fermentation.
• After a few minutes, you should be able to detect the presence of yeast both visually and olfactorily.
• If the yeast is active, you may proceed with the preparation of your pizza; the remainder of the ingredients should be satisfactory.
• I personally use dried yeast on a regular basis because of its lengthy shelf life, which makes it really practical.

Caputo Lievito is the yeast that I’m now using the most, and it’s another excellent product from the Italian pizza mill Caputo.Caputo Lievito Active Dry Yeast is a dry yeast that is active.If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.You may read my review of this yeast to find out why I like it so much.

Fresh Yeast

When it comes to fresh yeast, you can typically tell by sight and smell whether it is excellent or bad. When the yeast reaches the end of its useful life, the exterior begins to dry out and sometimes becomes darker in color. Your yeast has gone bad if you see this happening.

Too Short Prooginf Time

• The amount of time required for proofing is also dependent on the yeast used.
• It takes time for the yeast to consume the carbohydrates in the dough and convert them to carbon dioxide (CO2).
• When the CO2 is released, it will inflate the dough, softening and making it more flexible.
• If you don’t let the dough ferment for an adequate amount of time, you will end up with a tough dough.
• Furthermore, it is important to note that while baking at lower temperatures, the proofing time must be prolonged due to the yeast’s reduced metabolism.
• In other words, a dough that has been rising at 75°F (24°C) for 8 hours may require a further 24 hours at 60°F (15°C).

Overproofing is another problem to consider.When the temperature at which the dough is rising is too high, this will happen to the dough.A dough that has been overproofed will have rips or punctures in the gluten structure, allowing CO2 to escape.This will also result in a dough that is difficult to work with.

For How Long Should the Dough Be Proofing?

• There are a variety of elements that influence the proofing time, including the kind of flour used, the amount of yeast used, and the temperature of the environment.
• In general, pizza dough that has been sitting at room temperature for 4 to 8 hours is required.
• If the dough is kept in a chilly environment, it may take up to 24 hours.
• In addition, if you’re cold-fermenting the dough in the frigid, it could take anywhere from 3 to 5 days.

Why Is My Pizza Dough Tough? And How to Fix It

• When you go out to eat, there’s a good chance that the restaurant will provide pizza as part of the meal.
• Many culinary places have adopted this characteristic Italian meal as a staple, and it is one of the most popular foods in the world, since people enjoy experimenting with the various pizza combinations available.
• Due to the fact that home cooking has grown increasingly popular in recent years, people have been eager to duplicate their favorite foods, and it is logical that there are a large number of aspiring cooks who are interested in learning how to make pizza from scratch.
• Pizza is a fantastic meal to experiment with since it presents a few difficulties for those looking to broaden their culinary horizons while being quite basic in terms of preparation.
• Cooking a delicious pizza and attempting to bring a taste of Italian cuisine into your house is simple if you follow the instructions carefully.
• There are three major components to constructing a pizza: the foundation, the sauce, and the toppings (or toppings).

In true Italian style, all of these components should be produced from scratch with fresh ingredients, and it is the foundation of the pizza that is the most difficult to master, which is most likely why you have come to our page to learn how to make it.When it comes to mastering pizza dough, it may be difficult, especially when it comes to the kneading process and ensuring that the dough has been allowed to proof properly.Making pizza dough requires kneading the dough either by hand or with a dough mixer to guarantee that the gluten strands are growing in your dough as it proofs, which may take up to an hour.A successful dough is all in the kneading process, since this will decide the quality of the baked goods once they have been prepared and baked to perfection.The perfect combination of flour and water, in particular, is critical when making traditional dough because it determines how balanced the gluten strands appear.

• Because a traditional dough only requires four ingredients: flour, yeast, salt, and water, it is critical to ensure that the flour and water are the perfect combination.
• However, getting the balance right the first time might be challenging because kneading is all about making sure that the dough has been completely prepared.
• Most people, especially those who are new to the kneading technique, make the error of over-kneading their dough, which is probably not a surprise.
• It’s possible that you’re having trouble because you’re not familiar with the texture and consistency of the dough.
• Alternatively, you may be a seasoned baker who is returning to the basics of kneading.

• No matter what your cause is, we have done the necessary research to ensure that you don’t have to worry about anything at all.
• The reasons why your pizza dough is tough and how to fix it, as well as what you can do to prevent this from happening again, will be covered in detail in the next article.
• Once you’ve completed reading this article, you’ll be anxious to experiment with and perfect your pizza dough, and you’ll never have to deal with a tough pizza dough again in your life.

Traditional Pizza Dough

• It’s undoubtedly common knowledge that pizza originated in Italy, notably Naples, hundreds of years ago, but the dish has a far longer and more interesting history than is often recognized.
• Pizza was created as a dish to feed the working classes of Naples, which was at the time an extremely impoverished city to live in.
• It was made from readily available and fresh ingredients that anyone could obtain, and the generous slices allowed for a large number of people to share a piece and avoid hunger for a short period of time.
• Traditionally prepared Italian or Neapolitan pizzas conjure up images of complicated processes and materials that must be employed in their preparation and