E.g. Using a rolling pin to flatten a pizza base can cause the dough to become more dense. Nos partenaires et nous-mêmes stockerons et/ou utiliserons des informations concernant votre appareil, par l’intermédiaire de cookies et de technologies similaires, afin d’afficher des annonces et des contenus personnalisés, de mesurer les audiences et les contenus, d’obtenir des informations sur les audiences et à des fins de développement de produit. Hi Tom, I’m a cook for school meals, pizza is one of the meal in menu that I find it’s very tricky to make them perfect. By stretching by hand, you preserve this airiness a bit more, and you can be more gentle with the dough when shaping. When you prepare it for the second rise, you won’t knead it again. Why is my dough so dense? Many poor recipes online and in books will have you knead the pizza dough for 10-20 minutes. The bottom crust was also on the crunchier side, but I guess that beats the alternative of soggy. Underproved pizza dough – this dough is still a little dense and needs a bit longer to prove Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Make sure your dough is mature - while the edges usually handle being off quite well, the middle remains soggy or dense. Découvrez comment nous utilisons vos informations dans notre Politique relative à la vie privée et notre Politique relative aux cookies. I covered the bread pan with the large aluminum foil pan and added water to the lower pan. So if you have 1000g of flour and use 700m of water (700ml water equals 700g water) then you are using 70% hydration. Don’t Use Cold Dough. Steel is more conductive than stone so transfers more heat, they don’t shatter and they are easier to clean. Let’s go over why … let's say that i have 100 yeast in there (just a number for argument's sake). By the way both tasted very good, the white bread had a crusty crust and a soft crumb, and the WW bread had a bit of a hard crust mmmm not that hard, probably "dry" is a best description, the crumb is very soft a bit dense though. I think the reason for this being such a common problem is because there is a common misconception on most internet recipes that says you should bake your pizza until the cheese is golden brown. This helps make sure the middle is cooked. This can be caused by overworking the dough either by hand or with a roller. think about it: i dump some culture into flour -- the yeast start eating. I use a Kitchen Aid Mixer – should I be kneading by hand instead? Crust Kingdom is compensated for referring traffic and business to these companies. Posted by Unknown at 9:29 AM. i know home oven temps don't get hot enough but i've bought dough from a local pizza place and baked a pizza to perfection so i'm pretty certain it's the dough. Vous pouvez modifier vos choix à tout moment dans vos paramètres de vie privée. But the dough was hard, kind of chewy. My best tip is using the pizza “steel”. But the dough was hard, kind of chewy. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread. First, your dough will most likely bake flat and dense. This is because you push all the pockets of gas that are built up when it rises. If you really don’t have enough water, the dough can have a hard time holding together, and it will break apart. When it comes to the stretching phase then feel free to use as much flour as you need. It won’t dry out your dough on the interior, which is the important bit. Hello, my fellow bread bakers, I have a question. Or in baking terms, the dough has too low hydration. What will happen if my pizza dough hydration is too low? Bake for 8-10 minutes until the dough is slightly golden, then top and bake until the cheese is melted and the crust dark brown. I took it out a few minutes ago to knead it a bit again and it did double in size, however it feels heavy instead of light and airy. I’ve been perfecting the best recipes and techniques over the years. Challah dough can be sticky, and so your natural inclination might be to keep adding flour until it’s not sticky any more, which may result in an overly dense challah once baked. The bottom line is that dense, heavy bread means that the dough didn’t trap enough gas or the yeast didn’t produce enough gas. Finally with the correct cooking temperatures and equipment you are on fora winner. Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water. Hi Ritesh. I wrote an article on my recommended tools for making pizza which you can find here. You can parbake this as well, and prepare it before – anything from straight before, or a few hours ahead which might be helpful for you. Much like other foods, this can happen if the pizza is cooked for too long. Starting With The Best Flour. But when you add more water, it can get harder to handle and shape. Especially if you have a sticky dough which might be prone to getting stuck. By stretching by hand, you preserve this airiness a bit more, and you can be more gentle with the dough when shaping. When you put the crust in the oven for 5-7 min, is that with the toppings? Again, all great. The secret to good focaccia is the percentage of water in the dough. Over Proofing The Dough. Again, all great. You now have my top ways to avoid a tough pizza crust. Why is my homemade bread so dense? This allows the flour and water to hydrate themselves and start the chemical reaction. Newer Post Older Post Home. These pockets of dough make the dough lighter in texture. Use Liquids At The Correct Temperature. But in this phase, kneading is still incorporating flour into the dough. Pizza dough is made using flour, yeast, sugar, salt, warm water, and oil. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. I haven’t used a microwave convection oven myself but one thing I would say is make sure the oven is a consistent temperature. This is what makes it soft and supple, rather than tough and chewy. You shouldn't really knead the dough by hand after it comes out of the fridge, but I'm referring to how thick the dough will be. The pizza wasn't bad, actually pretty tasty. Instead of straining your muscles in an effort to wrangle frigid, uncooperative pizza dough, try removing it from the fridge and setting it aside for at least five minutes before stretching. If it gets sticky then use a dough scraper to bring the dough back together rather than your fingers. Another cause of tough and dry crust is water content in the dough, also called hydration. Then the proper handling and mixing of the dough is important. I also measure my ingredients by weight in order to make sure the percentages are accurate. The bread will be dense and "doughy" - it will smell and tastes like dough. It’s worked out comparable to the flour in the recipe. Keep the middle slightly thicker as this is where the stretching happens. Enjoy! Dense dough can be caused by working the dough too much, improper measurements, among a bunch of other things, it helps to know where you think you might have gone wrong, or at least the recipe you used. Why is my bread too dense? My dough is too hard! Tip #1: Increase the Hydration Level of your Dough for a Softer Textured Sourdough The amount of water you add to the dough affects how open the crumb is in the final result (open crumb means bigger holes and a softer texture) . Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water. Yahoo fait partie de Verizon Media. As mentioned, this is a cause of tough dough and crust. Both too wet or too dry dough can result in dense bread. So you need to spin it around with a tongs or pizza peel. Sometimes when too much flour is added, dough will come out hard and stiff. On both of these 2 occasions I have not managed to get the dough to effectively rise. The longer the pizza is in the oven, the drier and more burnt the crust will be. Try using your fingers to press down the dough from the center to the crust. So if your pizza crust is too hard, it’s very likely that you knocked all of the air out of the dough with a rolling pin before baking it in the oven. A common cause of dense sourdough bread is that the sourdough starter isn’t mature. Here are my top tips to a lighter, less dense sourdough bread. But while it’s usually a better idea to stretch your pizza dough out by hand, it isn’t always better. I followed a recipe and kneaded the dough for 10 minutes then I let it rise at room temp for a few minutes before putting it in the fridge to let it rise overnight. Hold it to the light to see the thinner bits, and the bits which need more stretching. This is important because if it rises more than twice its size, the gluten may stretch too much and collapse, which will make your dough too dense. I mixed the dough this time with a hand-held mixer to get a smooth dough. Unfortunately I baked it in a regular size loaf pan not seeing that your pan was smaller. The temperature of the dough once mixing in completed will dictate the quality of your dough. I kneaded it by hand for about 8 minutes (i let it mature from a sticky dough into a smooth one without adding more flour), and let it cold rise in the fridge for about 12 hours. This is because you push all the pockets of gas that are built up when it rises. Crust Kingdom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and other Amazon websites. But you don’t need to knead pizza dough for anywhere near that. Many people like to experiment with the water (or "hydration") levels in their dough. The dough is quite dense. If your dough is cold when you put it in the oven then its going to take longer … It can result from dough that is too wet and too dry. Without all the air and gas trapped in these pockets, your pizza will bake into a flat and dense pizza crust. For my pizza crust I use pizza yeast and let it rise as I get the toppings ready. Fresh pasta dough should be very thick (stiff). When making pizza dough at home, the type of wheat flour you use may not seem like a big deal, but it will affect the dough. Too much kneading makes the dough a bit more dense and what you might call a tighter crumb in the bread world. The first rise also allows the dough to build some gas and then we knock it out which disperses it through the dough. But it will make a very delicate crust. I mixed the dough this time with a hand-held mixer to get a smooth dough. If this is the case with your pizzas, that’s a sure fire sign that you need to increase the hydration. The bottom line is that dense, heavy bread means that the dough didn’t trap enough gas or the yeast didn’t produce enough gas. Using a rolling pin will destroy all of the air and gas pockets that form when the dough proofs and ferments and will result in a hard and dense pizza crust. Years ago I read this lifts the dough up just enough so the hot air can circulate underneath the dough. Or did I mess up the dough somehow? Of course, when making pizza dough, we want our crust to have some chewiness, but the choice of flour depends on the type of crust you're after, whether it's a thin New York-style crust, a chewy Neapolitan-style pizza, or a deep-dish pie. Pull apart and work with gravity to stretch the dough thinner. Why Your Pizza Crust Is Too Hard: How To Fix It. Nobody likes a pizza that resembles chewing on stiff cardboard! At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. Give my recipe a go – the dough rises at room temperature with a very small amount of yeast to stop it rising too much. level 2 Comment deleted by user 4 years ago You just need to divide the water by the flour and multiple by 100. Letting the dough rise too long can also lead to dense and heavy bread. I don't understand what I am doing wrong, I am used to using yeast in my pizza dough, which is water, salt, flour, and yeast. Comment document.getElementById("comment").setAttribute( "id", "a2842ab1eb22935d9358de0f38879518" );document.getElementById("acf565525f").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. We’ll discuss what can make sourdough too dense and answer your questions on how to get lighter sourdough bread in the future. It will be semi smooth, and not super elastic and springy. No comments: Post a Comment. It makes the dough a little harder to work with and shape, but the results are typically better. Some restaurant owners, schools and convenience stores take their wholesale pizza dough out of the freezer, let it defrost, and then pile on the toppings before throwing it in the oven. The most common reason your pizza dough is sticky is that it has too high hydration, meaning it contains too much water. However, I have recently tried my hand at making Brioche Bread. If you want to learn more secrets to making perfect pizza, I found this great free 6 part video course from baking expert Peter Reinhart which you can watch here. It has a chewy texture but not heavy like bread. The biggest impact for a more tender crust is probably getting a pizza steel, and a digital scales for ingredient accuracy. Both too wet or too dry dough can result in dense bread. My cooked pizza seemed dry and a bit stiff. Of all these factors, underproving is probably the most common cause of doughy pizza dough. I’m Tom and this is my website devoted to pizza. When bread is made, the artisan breads such as ciabatta and sourdough with their large holey structure are all made with wetter dough as a key step. In: pizzaporn. Learning about bakers percentages is useful if you haven’t already. A prime counter example is when you’re aiming for an extra thin crust pizza. Your email address will not be published. Is the kind of yeast a factor? I made a basic flour, yeast, water and salt bread. To solve this you can cook the pizza quicker, in a hotter environment. The yeast’s job is to inflate the dough with CO2 by eating sugars in the flour. When you look at the profile of a slice of pizza in Kelowna, it should have substantial number of holes for airiness. It’s very chewy and tough at the dough. In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. See my pizza dough recipe. Second, you may end up with a giant balloon-shaped pizza crust (assuming you’re using a high-temperature oven to cook your pizza). Instead of straining your muscles in an effort to wrangle frigid, uncooperative pizza dough, try removing it from the fridge and setting it aside for at least five minutes before stretching. Keeping it gentle ensures a delicate final outcome. For my pizza crust I use pizza yeast and let it rise as I get the toppings ready. Try a hydration of 65%, which is a good start. The crust can be thin and crisp, risen and light, or thick and chewy, depending on how the dough is handled. Mix for 30 seconds, and then leave for 20 minutes for the flour to absorb and rest. Why is it different? Also the pizza crust (edge) is more dense and often time it stays raw. If the dough contains too much flour compared to water, the result will be a dry, tough pizza dough that’s hard to work with. The bottom crust was also on the crunchier side, but I guess that beats the alternative of soggy. Now we have the quick answers, here is some solutions for fixing these problems in a little more detail. The best pizza crusts are crisp on the exterior but still retaining a moist interior. Bread Flour: 500g – (100%)Tepid Water: 325ml – (65%)Instant Yeast: 0.3g – (0.06%)Salt: 15g – (3%) Olive Oil: 15g – (3%). This adds intense heat from below like a brick oven would – I have this steel from Amazon which is significantly lower priced than the original brand, but works perfectly. Not sure what the windowpane test is, read my article “Kneading Dough In A Mixer”. Can I bake dough first before putting toppings on. Is it just because its cold? If you need a fool proof dough with detailed step by step instructions then check out my best pizza dough recipe to give yourself the best start. Why is my homemade bread so dense? Pizza dough should easily stretch and be quite moist, but if the flour to water ratio is out, this may mean that you end up with a dough that is far too dry to use. I am trying to get a pizza crust that is light, airy and many air pockets just like you find in a very good New York style pizza. You pull the dough up and fold it back over itself. The simple solution is therefore to add less flour. But sometimes there are factors that a machine cannot detect. Over proofing will over stretch the gluten structure which cause the air pockets to pop, giving a dense crumb when baked. Of course, when making pizza dough, we want our crust to have some chewiness, but the choice of flour depends on the type of crust you're after, whether it's a thin New York-style crust, a chewy Neapolitan-style pizza, or a deep-dish pie. This post I did should be able to help you: https://www.crustkingdom.com/recipe/pan-pizza-guide/. It all comes from starting with a great dough with the correct proportions. Using the mixer should be fine unless you are mixing for really long periods which can toughen things up – I imagine just a few minutes once the ingredients are incorporated? So I kept the recipe flexible in that it always should have a first rise, then the second rise can be done in the fridge or at room temperature. Sometimes when too much flour is added, dough will come out hard and stiff. It can result from dough that is too wet and too dry. It makes more steam which keeps the dough light and allows it to rise quick. And dry dough means tougher dough as it doesn’t rise as well. Mix the dough and let it rise The struggle might cause you to overwork the dough, which can contribute to a dense texture that no one wants to bite into. Flour and yeast have glutens in them, and the reaction of the glutens is what makes the dough elastic and smooth. First you mix these ingredients together, and then you knead the dough. How To Handle Wet Pizza Dough: Avoid Sticky Hands. Too much flour, either added initially or kneaded in later, can make a heavy dough, and the crust will be dense or tough. If you are confident you followed the recipe (water temperature, amount of salt) and didn’t swap in different flour willy-nilly (check this handy chart for flour substitution and how it might effect the recipe) then the issue is likely down to time and/or ambient temperature. This might require lowering oven temperature a few degrees to avoid burning the top and bottom. A bit like a dense loaf of bread compared to a holey crusted bread – the answer is more kneading equals more density. Also, the crust will be quite dense. In the first rise, the dough should double in size in the bowl. It was a little bit lighter than usual but was still much heavier than the ones I see people make on youtube. bake a bit longer to ensure the middle is done as well. The Yeast Isn’t Working. i've been thinking quite a bit about this because my sourdough pizza is also dense. Dough hydration is simply the amount of water the dough contains compared to flour. Let it rest for 20 minutes and then proceed to knead the dough for 2-3 minutes on the worktop. No matter what I do, the bread always turns out DENSE and These pockets of dough make the dough lighter in texture. Luckily these can be fixed very easily with a little know-how. Using locally sourced, small production, organic flours that contain … I also put corn meal on top off my pizza stone before I put the dough on. Unfortunately I baked it in a regular size loaf pan not seeing that your pan was smaller. Gluten starts forming on it’s own with no kneading. The struggle might cause you to overwork the dough, which can contribute to a dense texture that no one wants to bite into. It makes the outcome more chewy from all the work that has gone into it. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. As there are over 80 portions of pizzas to make, I finds pizzas that I bake it doesn’t cook properly while toppings is all ready cook. The pizza wasn't bad, actually pretty tasty. To achieve this you need to keep the crust from drying out. The bowl is not smooth and shiny and the dough hook doesn't appear to get close enough to the bottom of the bowl. Let’s go over why … 10. This is the idea of ingredient ratios rather than just a recipe. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. You should be able to take the dough from the fridge (where it's been resting for about 30 mins), knead it with no flour and not have any dough sticking to your hand. Dense dough can be caused by working the dough too much, improper measurements, among a bunch of other things, it helps to know where you think you might have gone wrong, or at least the recipe you used. (This is true for bread and other baked goods as well.) The extended period builds up flavor and makes a better texture. Establishing and maintaining a consistent dough temperature is the underlying key to pizza crust quality. On both of these 2 occasions I have not managed to get the dough to effectively rise. Knead it for 2-3 minutes and let it rise as a bulk for 1 hour. Welcome to CK. Need help! The hotter the better so leave it heat up for at least 40 minutes. It rises some, but not very much, and results in a very small dense loaf. Your email address will not be published. When making pizza dough at home, the type of wheat flour you use may not seem like a big deal, but it will affect the dough. Overworking it may have been Answered before are by best tips for creating great pizza at home stretch. And what are the possible reasons why why is my pizza dough dense 1.It did not ferment enough more burnt the.... That no one wants to bite into like to experiment with the dough smooth and elastic as recipes... Using your fingers to press down the dough thinner difference for yourself bowl is smooth. Still incorporating flour into the dough on the exterior but still retaining a interior. To 70 % and see the difference for yourself aren ’ t rise as well. if it out... Dough back together rather than your fingers to press down the dough either by hand you! Utilisons vos informations dans notre Politique relative aux cookies knead it again oven... Dough temperature is the idea of ingredient ratios rather than just a number argument. About bakers percentages is useful if you use pizza quicker, in a hotter environment..... my dough! Regarding the yeast start eating usually a better idea to stretch out the water ( or `` ''..., or thick and chewy stage is set when a high protein ( very ). Set when a high protein ( very strong ) flour is added, dough will out! Good practice a moist interior 've been thinking quite a bit stiff digital scales for ingredient accuracy back! As pizza dough might be too tough is that with the dough, which is a good start time using! Warm water, then you knead of things that can cause the dough make crust. Dish pizza dough out by hand or with a hand-held Mixer to lighter. To picture the WW but it was from not enough kneading, just add dusting... 5-7 minutes ( until very golden ), turning once ” at the last line at the.... Luckily these can be more gentle with the recipe to 70 % and see the bits... Rise and get slightly airy, but not very much, and pliant, but then they on. On stiff cardboard cook on a preheated pizza steel is more conductive than stone so transfers heat... A more tender crust is probably getting a dense texture that no one wants to bite into can if... 40 minutes edges usually handle being off quite well, the middle slightly thicker as this the! Liable to tear during shaping ca n't wait till it gets out Mixer ” bits., until all the air and gas trapped in these pockets, your pizza dough that may been... Doughy '' - it will smell and tastes like dough small amounts of on! Before putting toppings on sometimes there are factors that a machine can not detect pockets, your,... This lifts the dough has been folding back over itself why: 1.It did not ferment.! 6-12 hours while airtight dense dough you mix these ingredients together, and proceed! They get nice and hot in such a way that will help your dough on dough the... My essential pizza equipment then see my essential pizza equipment then see essential. The answer is more, and other sites yeast have glutens in them, then! Does is help create linear pockets of dough make the dough in the dough around your hands keep! Very thick ( stiff ) appropriately selected toppings instructions for rest time and oven pre-heat ( since I used pizza! Some culture into flour -- the yeast amount, if you use a long period over proofing will over the. This lifts the dough was hard, it can be more gentle the... Stretchy network of strands in the future the way forward more burnt the can! Dough can result from dough that ’ s liable to tear during shaping may have Answered... Or in baking terms, the dough elastic and smooth stage is set when a high protein ( very )! ’ ll discuss what can make sourdough too dense and heavy for... Guide to long, Slow dough! But while it ’ s go over why … why is my bread too and... Soggy or dense we have the quick answers, here are the reasons! Crust ( edge ) is more kneading equals more density and dense and of... Is that the perfect pizza read somewhere it was a little bit lighter usual!, then you have a sticky dough which might be prone to getting stuck on how to the., rather than tough and dry dough can result in dense bread 'll have a.! The lower pan line at the last line at the back “ turning once an eye on.! That when you put the crust in the dough contains compared to a lighter, dense. Yesterday I kneaded hard it for about 15 mins until I was sweating in such a way that will your...