Minor dough issues

I am following the master dough recipe without starter precisely using PFM Power flour. I am cooking the pizza on a grill with a stone. I have two small issues. 1. The book does not say to use flour or oil when refrigerating the dough balls on the second day. It makes it hard to remove without disrupting the discs. Is there a reason not to use flour or oil? 2. The dough is flavorful, but a little too chewy. What could be the reasons for this and any suggested corrections?


dave C.
posted over 4 years ago

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Depending on who you ask, you'll get varying opinions about the flour and oil. I generally shy away from the flour. Oil, I try to use as little as possible. It definitely helps with the sticking.

Also, get yourself a plastic dough scraper. They're only a couple of dollars and well worth it. It will really help with removing the dough from trays/containers without affecting the shape.

Regarding the chewiness, it's hard to say without a little bit of experimentation. It could be that you're using a higher protein flour. It might be worth trying the same recipe with a bread flour to see how it comes it out.

Thumb raji
Raj Irukulla admin
posted over 4 years ago

Never put flour while and when refrigerating. I would never put oil especially when cooking on a grill. You never want to taste that residual flavor from burnt oil. Using your tools correctly like a scraper/bencher will be fine. We make thousands of pizzas per day at all locations and don't use flour or oil especially home users as well. A flat surface can help if you let you dough balls rise on that like a 1/2 sheet pan or cookie sheet.
As for chewy is your dough thin enough? Is your pizza cooking too fast? Are you using cold dough and your bottom is cooking before your middle is cooked. Also I would try using Caputo on a grill and no browning agent .

Tony Gemignani admin
posted over 4 years ago

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