Crusty dough


I'm having an issue with crust forming on my dough after I form it into portioned balls. I cover it with flour but the crust still forms. Should I coat each ball in olive oil or just more flour? I do cover them with plastic wrap as well so not sure what else I should do.

Gregory McCarty
posted over 2 years ago

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do not use flour. I proof my dough in separate covered containers, which seem to do a good job maintainign a humid atmosphere. Sometimes i do use a thin coating of oil ( I also use a thin coat of oil on the bottom of the container) and occasionally I will spray the dough with a fine mist if water before closing the container. I have no problem with a skin. The only problem I have had with a skin was when I was allowing Sicilain pizza dough to rise and I had not done what Tony had suggested in the directions, which was to turn the dough over in the olive oil before stretching it in the pan. Since correcting that step, I have not had a skin form. Bottom line: allow the dough to rise in a humid environment (plastic wrap, container) and you will not develop a skin ( with the caveat that I do not use any flour on the bench while working with the dough and that may be your problem).

Ken K.
posted over 2 years ago


Ken nailed it. Hold off on the flour and use separate round containers. The added benefit of using the rounder bowl/container is that your dough is forced into a round shape.

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Raj Irukulla admin
posted over 2 years ago


The problem with using flour is that it draws moisture from the dough's top skin, making it dry and developing a "crust".

I brush mine with a very small amount of vegetable oil or just some sprinkles of water before covering the dough tightly with plastic wrap.

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Mike K.
posted over 2 years ago


Thanks, the flour drawing water out makes sense to me. I'll wrap them more tightly and spray gently with a spray bottle of water to see if that works better.

Gregory McCarty
posted over 2 years ago


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