Older the DOUGH, tougher the PIZZA CRUST?

Hi Guys:

I found that if I use the old dough to make the pizza, I will got a tougher pizza curst.

When I use new dough (1 day/ 2 days dough) to make a pizza, the crust come out a nice THIN crispy skin(see the pictures below).

If I use old dough (3\4\5 days dough), the curst come out really tough, the skin of the crust become much THICKER then before. Its still crispy, but its hard to chew. .Is there any ways to prevent that from happening?

and I also noticed that If I refrige my dough over 2 days, the dough rim will become dry. Dont know if it causes the tough crust?

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Nick Xie
posted over 1 year ago

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I store my dough in the plastic dough box. than keep the boxes in the fridge between 34℉-43℉.

Nick Xie
posted over 1 year ago

Nick, are you covering the box? If the dough ball is starting to dry out in the tray, then it sounds like the lid/cover you're using isn't airtight. That might be something to look into. Next time you make a batch, you can try putting it into a smaller bowl/container with a very tight lid. See how it turns out after the same amount of time.

Regarding the age of the dough, dough will perform differently at different points in its life. There's no way around it. Unfortunately, that means it's hard to do something like make a batch of dough and use through the week and have consistent results.

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Raj Irukulla admin
posted over 1 year ago

thank you Raj, apart from the small containers, do you have anygood dough boxes to recommend?

- Nick   over 1 year ago

Your dough that's baked in an oven around 500 -600 degrees from day 1 to day 4 will typically be a little tougher on day 3 or 4. The bake is usually a little longer on day 3 or 4 - one reason is because of the less simple sugar content in the dough because it's older hence a liger bake results to crunchier pizza especially if your try to bake these pizzas by color not time. The second is the fermentation process and older dough could be a bit tougher not by much. Are you using a starter? If so then try cutting back on the starter if your going for a 4-5 day maturation
Your dough boxes do not seem air tight. No reason those doughs should be dry. Is your hydration high enough? Is the air in your area dry? Like vegas which causes our dough to dry fast. How is your water? Hard? Some of these could be variables.. Probably the first part is to get new boxes like Raj mentioned. Hope this helps

Tony Gemignani admin
posted over 1 year ago

Thanks Tony, after I used the plastic wrap to wrap the dough boxes, now the dough is not getting dry anymore.

Just one more question, I noticed that u mentioned from the Pizza Bible that do not over mix the dough, otherwise the crust will be too chewy. But how about using the commercial dough mixing machine? I have no idea when I should stop mixing.

Normally I mix the dough for 8 to 10 mins(with the speed 185 r/min) until its smooth, then when I heard the air popping sound from the dough I will add the oil to mix for another 1 or 2 mins. until the dough can be stretched like the plastic wrap (like the pic below)...Not sure if its over mixing or not? If so, when should I stop mixing?


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Nick Xie
posted over 1 year ago

No that isn't over mixing especially with a spiral mixer which isn't too hard on your dough. 8-10 minutes is fine even 12 on a spiral is ok.

Tony Gemignani admin
posted over 1 year ago

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