Dough Problem


Made the Napoletana dough on Page 187 the way the recipe said using a kitchen aid mixer with dough hook. It felt fine when i made it into the 9oz. dough balls and then I let it rise for 48 hours in the refrigerator. When I took it out to shape into pizzas it stuck really bad to the pan and was really airing and spongy. What went wrong? I had to use a lot of flour and the dough was sticky to make into pizzas but it tasted good after it was cooked in our outdoor pizza oven. Thanks Brenda

Brenda Sheehan
posted about 2 years ago

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If i'm not mistaken, it's all that gas is from the fermenting process the yeast is giving off.

I know one of the mods will come in and give you better info about what to do. I just usually re knead the dough (which will get rid of the gas) and form it from there.

Gil W.
posted about 2 years ago


Hi Brenda,

If you have a picture, that would be very helpful. In terms of how you describe the consistency of the dough after it has fermented, it doesn't sound problematic. Removing the dough can be quite tricky. I'd strongly recommend getting a plastic dough scraper such as the one mentioned here:

http://www.thepizzabible.com/posts/dough-storage

Also, here's a related post that you might find useful:

http://www.thepizzabible.com/posts/minor-dough-issues

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Raj Irukulla admin
posted about 2 years ago


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