Why does the dough become either soft and super chewy or hard and crispy after I take it out ??? In either case the dough never rises . I've tried all types of dough and yeast. I need a fool proof Sicilian dough recipe .thanks

Gregg B.
posted over 4 years ago

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I don't think there is such a thing as a "foolproof" dough, whether it's Sicilian, NY-style or any other style. There are too many variables at play at any given time, from daily humidity to temperature to handling of the dough to fermentation...I could go on.

It all comes down to experimenting with a dough formula and making adjustments when a problem has been identified.

What's the dough formula you're currently using, including mixing & fermentation times and workflow?

Can you post it here so we may be able to help?

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Mike K.
posted over 4 years ago

I've tried many recipes - basic pizza dough - found online / in cook books etc - with / without oil / let it rise overnight in fridge and sometimes for two days ???

- Gregg   over 4 years ago

Gregg, we're glad to help you get some answers. But, before we can help, you should let us know what your recipe is as well as rise time, and baking temperature and type of oven. Once we have this info, we'll be able to help.

Also, since you're making a Sicilian pie, pan is important too. Pics are always helpful too!

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Raj Irukulla admin
posted over 4 years ago

^ +1

- Mike   over 4 years ago

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