Dough problem


Hello,
I think I have a problem with my dough. When I make it, it seems fine but, after its risen and I'm ready to use it is when it doesn't seem right.

When I roll out my dough it's so soft that I never need a rolling pin. I can literally form the dough into a 12" circle in seconds. But there is no way I could ever throw it up in the air because it is to delicate and would instantly break.

Is my dough too soft? Am I using too much water? I'm not sure what the problem is.

Please advise.

Thank you!

Cristoforo Fornaro
posted over 2 years ago

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Hi Cristoforo,

There are many factors that could play a role in what's happening with your dough. Elasticity is a good thing but too much of it is counterproductive.

Please let us know how you manage your dough, your formula, the kneading/mixing times and how long you bring it up to room temperature. This will give us all a better idea and we are more able to help you.

Without that info it would be just hit-n-miss.

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Mike K.
posted over 2 years ago


Hello, I follow Tony's cookbook recipes for the Napoletan and NY pizza crusts to a tee.

Cristoforo Fornaro
posted over 2 years ago

Hello Mike K.
I tried what you suggested (adding more salt and increasing the mixing time) and it did not do anything different. Do you have any other suggestions?

- Cristoforo   about 2 years ago


Hi Cris,

It sounds like you're doing everything by the book, literally.

But even that can sometimes be not enough. If your dough's way too soft I'd increase perhaps the salt amount by 0.5%-1% and extend the kneading times by 3-4 mins to develop more gluten and a stronger gluten matrix.

Dropping the water by 1% might also help but I'd go with the salt and longer mixing first and see how that works for you.

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Mike K.
posted over 2 years ago

Hello Mike K.
I tried what you suggested (adding more salt and increasing the mixing time) and it did not do anything different. Do you have any other suggestions?

- Cristoforo   about 2 years ago


Does it have anything to do with humidity? I live in San Diego

Cristoforo Fornaro
posted over 2 years ago


Cristoforo, what type of flours are you using? It sounds like you've tried a few different recipes.

For the Neapolitan, you're using a lower protein flour, so the dough won't/shouldn't be "tossable".

The master dough, calls for a high gluten flour and will be much stronger and can be tossed without issue.

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Raj Irukulla admin
posted over 2 years ago


For the Napoletan i use Caputo and the New York i use hi gluten

Cristoforo Fornaro
posted over 2 years ago


How does the pizza turn out after you bake it? Not being able to toss the dough doesn't mean there's a problem.

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Raj Irukulla admin
posted over 2 years ago


It's just OK. I've had better!

Cristoforo Fornaro
posted over 2 years ago


Hello, So, I tried what you suggested (adding more salt and increasing the mixing time) and it did not do anything different. Do you have any other suggestions?

Cristoforo Fornaro
posted about 2 years ago


Hello, Mike K and all others...
Hello, So, I tried what you suggested (adding more salt and increasing the mixing time) and it did not do anything different. Do you have any other suggestions?

Cristoforo Fornaro
posted about 2 years ago


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