Hard pizza dough


I just pulled my pizza dough our of the fridge and it has a hard shell. The fridge isn't too cold, it's the same settings I did my last 3 batches with

What could of caused it?

Gil W.
posted about 2 years ago

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I was making the master dough without starter x3

Gil W.
posted about 2 years ago


I'm wondering if you placed the dough near one of the vents. I've done this before and have unexpectedly ended up with frozen stuff. That's my best guess. I was going to mention temperature settings as well, but it looks like you already checked that.

Thumb raji
Raj Irukulla admin
posted about 2 years ago


thank god i had my stand mixer, i'm feeding 15 ppl sunday for my nephews first birthday and pizza

Gil W.
posted about 2 years ago

Gil, it's most likely caused by air. The surface dried out and result is a harder skin. How long did you ferment it and how did you store the dough?

Once you take the dough out, brush the surface lightly with a little bit of water, using a silicone brush. Works like a charm. Another option is to coat it very lightly with a thin film of veggie or canola oil to prevent the skin from drying out.

- Mike   about 2 years ago


I had the dough in the fridge for 22 hrs in one of those big restaurant liquid containers, this time I added some plastic wrap under the lid just incase

Gil W.
posted about 2 years ago

http://www.cambro.com/Products/Food_Storage/Round_Storage_Containers/10737419128/1033.aspx

something like that but i guess i didn't secure the cover well enough

- Gil   about 2 years ago


Ohh. I completely misunderstood. :-) I was thinking frozen / hard like a rock.

So hard shell... Mike described what's most likely happening. I've got a plastic dough tray and lid and have found that lid is kinda warped and doesn't form a tight seal unless I place some weight on top. I might need to warm it up and then bend it into the right shape.

Hopefully this fixes it.

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


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