My dough is torn


I have made my dough using the master dough recipe. After balling I have noticed that the dough is torn like moon craters.

I attach a picture. I did not use the recommended flour because I could not find it in my country. I used all purpose with 12% protein.

Also I have used less than 225 grams of cold water because otherwise my dough would be very moist and stick on my hands.

How can I eliminate the problem?


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Vasilis E.
posted over 4 years ago

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Hi Vasilis,

A few questions:

Was your picture taken immediately after mixing?
Did you a stand mixer or did you mix by hand?
Have you used the flour before for other dough recipes?

The best way to keep dough from sticking to your fingers is to dip your fingers in water.

We can help you troubleshoot once we some additional details.


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Raj Irukulla admin
posted over 4 years ago

Hello Raj,

I used stand mixer for about 5 minutes as recommended in the pizza bible book.

This is the first time I use this flour.

The picture was taken 36 hours after balling. Soon after taking the picture I made the pizza.

The dough was torn during balling.



- Vasilis   over 4 years ago

Looks like a dough barely risen to me. Most likely undermixed.

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Mike K.
posted over 4 years ago

Hello mike,

I mixed the dough for about 5 minutes at it is recommended in the pizza bible book.



Vasilis E.
posted over 4 years ago

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