Autolyse Method Question


I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I tried the autolyse method by first combining the flour (453 grams) with the diastatic malt; I next added 210 grams of ice water and mixed on my mixer until flour and water combined; I then covered bowl with plastic and let rest for 30 minutes; After that I finished the dough by first adding the 2.2 grams of dry active yeast combined with 70 grams warm water; next the Tiga starter; next the salt and lastly the oil. The dough was incredibly wet and almost impossible to work with when I put it on the counter; I decided to add some flour to the dough and my hands while kneading in order to try and get a smooth ball but it was a real challenge. I feel like I must be doing something wrong?? Can anyone help? Thanks.

Paul Gardner
posted 3 months ago

Save 0

Hi Paul!
I think The Problem was that u autolysed The whole flour!
In my experience it is best to autolyse just as much flour as water!
In this Case 210g flour and 210g water - by incoorperating The Last 243g of flour than it will come out Perfect - its a dough with 65% hydration

Please try it again! Cheers

Robert U.
posted 3 months ago


Robert's suggestion is spot on. Also, keep in mind that this dough is higher hydration (higher water to flour ratio) than a lot of pizza recipes out there.

There's a good chance what you're experiencing is working with a "wetter" dough. But that said, it's worth double checking the numbers. My other suggestion is to try the Master dough with Starter recipe without modifications to ingredients and preparation. This can serve as a reference point.

Thumb raji
Raj Irukulla admin
posted 3 months ago


Thanks for the suggestions. Can I add everything else when I do the autolyse (salt, preferment, dry active yeast)? Or must I wait until I mix dough? Thanks.

Paul Gardner
posted 3 months ago


I believe the traditional autolyse calls for only flour and water. That said, adding other items won't make a huge difference. Oil and salt can affect the yeast though.

Thumb raji
Raj Irukulla admin
posted 3 months ago


So I ended up making two dough batches. The first was the Master Recipe with a Poolish but I used the autolyse method suggested. I first combined 210 grams of King Arthur High Gluten Flour with 210 grams of cold tap water and let it sit for about 1 hour. I next added the remaining 243 grams of water, poolish, dry yeast and salt. This dough has been sitting in my frig for 3 days with absolutely no rise! I saw Raj's message about the salt too late and perhaps that impacted the yeast and rise?

I then made the Master recipe with a poolish but no autolyse and this came out very good. I use a home oven at 525 degrees (it's a combo convection gas range that only goes to 550 degrees fahrenheit). Not as much oven spring and holes in the cornicione but all and all a very nice flavor and shape.

Paul Gardner
posted 3 months ago


Sign In to reply to this post