crust ruptures


I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips through the crust and melts onto the pizza stone, making a sticky mess. I wonder if it has to do with balling the dough. When I remove dough from the refrigerator and let it reach room temperature, it rises a lot. The dough balls are no longer neatly formed disks but big spread out masses with lots of air bubbles (not like the pictures in the book). As soon as I open the dough it gets very thin in spots. See my picture of what the dough balls look like at room temperature. Any advice?

Medium pizza failure

Ken N.
posted almost 3 years ago

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Balling is a very important step. If the dough isn't balled properly, you can get thin spots/tears and other inconsistencies when stretching and during the bake process.

Also, how long are you leaving your dough out?

Thumb raji
Raj Irukulla admin
posted almost 3 years ago

I leave it out long enough to reach the temperature prescribed in the book (60 - 65 F), which take about 1.5 hours.
Would be great if Tony could post a video of the dough balling technique.

- Ken   almost 3 years ago


Yes balling is very important. Making sure the bottom is closed and tight. Your pics looks as if the dough is not balled correctly and that could make uneven spots in your dough. Your dough can have and should have gas and be bubble like but it should have the problems that you mention. Opening and stretching a pizza correctly could also be the problem. A couple other things
What flour are you using ?
Is your water hard

These also could be an issue. Look for some videos soon.

Tony Gemignani admin
posted almost 3 years ago

I am using Sir Lancelot flour. And no, my water is not hard. Thanks!

- Ken   almost 3 years ago


I will post a video of balling soon. Another question was your final dough temp after mixing to warm? Meaning over 72 degrees ? That could be the issue too

Thanks

Tony Gemignani admin
posted almost 3 years ago


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