Chewy Dough


I have followed the book with precision but I always end up with chewy pizza I must be doing something wrong! I used the all trumps flour with red star active dry yeast and dry malt diastatic powder. I use a I balance scale. Cook temp is 500 degree with two stones. I thought it might be the flour so I ordered more flour from The Pizza Bible store. The cracker thin was also chewy. Any help would be appreciated.

Rickey B.
posted over 1 year ago

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Can you post some pictures Rickey? This will help us get a better sense of what's going on.

Also, when you say "chewy" do you feel like it's too "bready"?

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Raj Irukulla admin
posted over 1 year ago


Not at all to bready its like sort of tuff or hard to chew, my jaw gets tired after after a few slices.

Rickey B.
posted over 1 year ago


How did you mix your dough Rickey? For how long? Sometimes too much mixing could end up a chewy dough.

Nick Xie
posted over 1 year ago


4 min in mixer (add water & yeast 1min, salt 1 min, oil 2 min) and 3 min kneading. So it would be a total 7 min.

Rickey B.
posted over 1 year ago


Rickey,

Lots of things can cause the chewy texture, and like Raj suggests, photos would help understand what's going wrong. I'd suggest you make two doughs, one where you increase the hydration by about 3 percent and another where you knead in the mixer for just two minutes. I'm assuming your salt is at 2 percent. If it's higher, try dropping it down to 2 percent.

Good luck!

Adam

Adam Sachs
posted over 1 year ago


Adam,

I don't have a way to put up photos. I don't know what you mean by (salt at 2 percent) I'm following the weight and measuring in the book it calls for 9 grams could you explain? Thank you for your help.

Rickey B.
posted over 1 year ago


Sorry, I was shorthanding that. By percent, I'm referring to the percent of the weight of the flour that the salt constitutes. So if you're using 9 grams of salt and about 450 of flour, it's 2% (in other words, 9/450). Same thing for the water. So if you're using 450 grams of flour and you want to increase the hydration by 3%, you'd use another 14 grams of water (3% of 450 is between 13 and 14).

Adam Sachs
posted over 1 year ago


Ok I got it now. I'm using 453 grams of flour so I should be good with the salt. I will try increasing hydration and will decrease kneading thanks.

Rickey B.
posted over 1 year ago


Adam's tips regarding mix time and hydration will definitely help. One other thing that comes to mind: the flour. You're using All Trumps which is a high gluten flour. It's the best selling flour on our store and is extremely popular for pizza making, but maybe it's too strong for you preferences.

After trying out Adam's suggestions, you might try using a 50/50 blend of All Trumps and a bread flour, which is lower in protein.

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Raj Irukulla admin
posted over 1 year ago


Raj,

Thank you for the tip. We haven't got a good pizza place around here and I'm new at making pizza but so far the ones I have made are better than what I can buy.
Thanks again for the tip I will try it. you guys are big help!

Rickey B.
posted over 1 year ago


Good luck Rickey! It sounds like you're on the right track.

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Raj Irukulla admin
posted over 1 year ago


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