Pastry dough, bread dough, pie dough and various other types of doughs can all experience similar problems. Where pizza dough is concerned, you should be considering the gluten network of the dough. When you look at pizza recipes online, you will notice that one thing every recipe has in common is that it asks you to knead your dough and let it rise. This is all part of the process that gluten has to go through before the dough can be formed into a pizza base and crust.
Your pizza bread flour contains gluten in a dry form and when this is mixed with water , the gluten begins to stretch and become elastic. Kneading the dough helps this process and gives you a pizza dough that will easily form into a nice base. On top of this, for a fluffier crust, you will need your pizza dough to rise.
A key ingredient of any dough recipe is yeast. Yeast feeds on the gluten, altering its structure during the proofing process. Your pizza dough will rise and double in size. The point of this is that you will end up with a fluffier, thicker and more tasty crust.
Whether you are making apple pie, bread, pizza or anything else, many home chefs experiences problems when it comes to stretching their dough into the right shape. As we have discussed, the issue with pizza dough often lies in the gluten structure being too closely knit. But we have some great tips to improve its elasticity and help you to get something much easier to roll.
Take a look at the steps below. All pizza dough recipes contain similar ingredients; flour, yeast, water, salt, oil and sugar. There are many great ways to improve the stretch of your dough but you should start from the beginning and the first step is always to make sure that you use the correct amount for each ingredient.
Flour is a considerable issue here because a lot of the recipes you see online will tell you to add so many cups of flour. This is all well and good but depending on who is measuring the cup of flour, it may be more compressed than when someone else measures it. For this reason, it is essential that you weight your flour and other ingredients in order that you get the mixture exactly as it should be from the get-go.
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Add a comment. Active Oldest Votes. Edited to add from a later comment I don't really see the point, it's right there after all : Pizza dough, particularly if you are using proper 00 flour, needs a solid ten minutes of kneading before it rests.
Improve this answer. I knead around 5 minutes. I left it to rest for at least hours and knead after that. Then I generally put it to the fridge. Some recipes say 30 minutes, but the longer you can let it rest, the better. Get your pastry cold really cold Imagine you were going to put a stick of frozen butter in the oven beside a stick of softened butter.
The softened butter would melt quickly and relatively evenly. The frozen butter would melt on the exposed edges first and then gradually melt unevenly at a slower pace. Chilling or even better, freezing your pastry dough provides some stability to its shape in the early stages of cooking while a crust is formed. Bake at high heat In order for a pastry to keep its shape, it needs structure.
Baking at a high heat develops a crust on the outer edges of the pastry, establishing the shape it will maintain while it bakes. You want this shape to establish quickly so baking in a hot oven will help encourage this. Start baking your pastry at F for 10 to 15 minutes. You then proof the dough to allow yeast to do its work, but this also allows this gluten network to relax. Gluten needs rest as it degrades over time to become more stretchy and workable. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time.
A lot of pizza recipes online are for convenience, and will give you a recipe to mix and proof your dough in a couple of hours. They will often have a large amount of yeast and sugar to kick start the dough. Not only will your dough still be very tight and unmanageable. The pizza you create will be below par in flavour, texture as this takes time too. You can try giving your dough an extra few hours at room temperature, but a better way is to give your dough a cold, slow proof.
You can do this in the refrigerator overnight or better, a good 24 hours or more , and it will give you a dough that is relaxed and easy to work with. By cooling the dough down, it slows yeast fermentation so it can allow the gluten to rest for longer without the dough over proofing. Just remember to take it out an hour or two before you want to stretch it, so it can warm up. It also has improved flavour and texture from this longer fermentation.
See my guide on proofing. Another thing that could be causing you problems is working with cold dough, as this can have more snap back than a warm dough. Bring your dough up to room temperature before you start stretching it.
At least an hour is good, but up to two hours is fine too — obviously your room temperature comes to play here. If you split your dough into individual balls and let them proof in the refrigerator, then taking them out individually is faster than warming up one big ball, and you can leave the rest for another day.
Wheat flour comes in different protein percentages which are used for different purposes. This is because higher protein content means more gluten. The lower gluten content used for cakes and pastries.
As its got more gluten, it has more gluten network and elasticity. The higher gluten flours stand up well to a long fermentation without collapsing. Use these types of flours for a long fermentation and a nice chewy crust.
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