Guys, every time I make pizza, the dough gets messed up. It always rises in the oven to about double its size, so I end up with 75% bread, 25% toppings. Also, the dough is too sticky even when I cover it in flour, so I can't transfer it from the worktop to the pan. What am I doing wrong, how do I fix it?
It should come off the bench clean. If not, you need more flour which can be added to the bench, but really the mix should be close enough before that. Firm, but soft if that makes sense.
Let it double, knock it back, then let it rise again before using. Oven should be as hot as it can go, so it'll cook the outside quickly. Too many toppings can mess it up too.
Try letting it rise in the pan, then poke it with your fingers and put the toppings on.
tl;dr double, knock back and place in pan, rise again, poke down, put toppings, hot oven, GG ez pizza
13 oz warm water
1 1/4 tsp bread machine yeast
1 1/4 tsp salt
1tbs olive oil
3.5 cups bread flour.
Add water to warm glass bowl. Add yeast olive oil salt. Stir
Mix in flour
Put in warm place for hour and a half
Pizza Recipe by percentages
This is the amount by weight in grams for one medium sized pizza.
F: 200 Grams
This is a wet dough using AP flour. It works well in my environment using my flour, but you may have to adjust.
Mix your ingredients, knead that shit, and then stick it in the fridge for at least 24 hours to ferment, though you can go longer if you want to, of course.
When you're ready to make your pizza, pull it out of the fridge about 1.5 to 2 hours before you're ready to press it out, in order to allow it to get a bit warm.
Keys to a better pizza: 1. Move your oven rack so that it's about 4 inches from your top broiler, allow yourself enough space to slide your pizza in and out under the broiler. 2. Use a pizza stone, and put it on that rack. 3. Pre-heat your oven as high as it can go, which should be bout' 500-550. 4. Make sure ALL of your toppings are room temp, including the sauce. Place them on the oven top, if needed, to heat them up. 5. When you're ready to top, crack the oven door and turn on the broiler. This will allow heat to escape, but it will allow your broiler to stay on and heat the fuck out of your stone. 6. Slide your pizza on that heated stone while the broiler element is on. It will take about 2-3 minutes under the broiler before you'll need to rotate the pizza. Watch the crust and top through the cracked oven door, and when you see the crust start to brown, pull the pizza and rotate it as needed. When your crust is brown, and your cheese is melted, pull it and eat.
Roll your dough out thinner OP. Transfer it to the surface you plan to bake it on (or onto a paddle, if you're fancy) and then apply toppings. When you're rolling out the dough, are you allowing the dough to relax? It's ok to roll a bit, then leave it for a minute or two to allow the gluten to relax. This will make the dough less tight wh you're trying to roll it out.
This one is a little more "flavorful" and puffier and makes one 12" pizza (or 13 ounce dough):
Unbleached pizza flour: 224g
5oz of 84F water
1oz of 64F water
1tsp of salt
1tsp instant dry yeast
1 1/4tsp olive oil
1 1/4tsp honey
2tsp heavy cream
1/2tsp of Sprite
2/3tsp of liquid egg
In one container, measure out 5oz of 84F water and pour the yeast in there. Mix for a bit and let sit. Measure out your other ingredients; pour 1oz of 64F water in bowl, along with your Sprite, egg, salt, oil, honey, and cream. Add your settled yeast into the bowl then stir together. Pour your flour in the bowl and begin mixing.
Mix your dough good with your hands, pour flour on your table so it doesn't stick. Knead on there, fold it, press out, fold again until it's getting firm. After it's done, shape your dough by tucking in under so that air bubbles will come through to the surface (watch a video if you don't understand). Place in bowl, or a separate container and put plastic wrap over it.
You can let it sit for a few hours in your refridgerator, but it's best to let it proof for 24 - 36 hours. If not, then cool it for half hour, bring it out and let it sit for 5 or so minutes so it's easier to stretch.
Cover with flour or corn meal and cook it on a pizza stone, or oil up a cooking sheet.
I make my dough by eye (don't measure ingredients) and it always turns out good. Maybe you're using the wrong kind of flour? I used to get different results with different types and brands of flour.
Ehhhh, he's aint an expert on this.
Get it from this recipe instead (from the bread bible). Lots of discussion here on how to do it ahead, shortly ahead, and all that. You're obviously getting too much rise out of it. Flavorwise, it's 24hrs ahead you do it.
This recipe is also one that is well celebrated amongst people in the know.
I use a simple, high hydration pizza dough for 95% of my pizzas. It produces a crust that is paper thin under the toppings but with a big bloom around the edges. It's not a very delicate dough, but remains tender because I bake it at 550F in my home oven, or 850F in my wood oven.
100% bread flour
Sometimes I crave a more tender crust, though. I use a different formula for that. This crust winds up with a denser and less pronounced bloom, is thicker under the toppings, and is substantially more tender, owing to the fat in the dough.
100% flour (90% bread, 10% whole wheat)
10% extra virgin olive oil
Baker's percentages. I know it looks like it makes 0 sense. Everything is a fraction of flour, which is standardized to 100%. It is infinitely scalable and allows you to base a recipe on your most limiting ingredient.
For example, if you had 10g of salt, and wanted to make the most dough you could with that quantity, you could use the recipe to determine that you need:
20/.027 = 740.7g flour
740.7*.8 = 592.6g water
740.7*.002 = 1.5g yeast
It's a more useful recipe system once you transition to baking by weight.
Yes. 800-900F in my wood oven. Pizzas take around 90 seconds to cook. It's not so much the high hydration that demands this temperature, but the overall Neapolitan approach to making pizzas. When they are cooked at that temperature they have a very unique crust, crumb, and overall cook. Hard to beat, in my opinion, though I am a lover of all pizzas.
All of the photos I've posted in this thread were of pizzas cooked in my home oven at 550F on a FibraMent stone, actually. I'll try to snap a photo of the pizzas I cook in the wood oven the next time I fire it up.
4L roomtemp water
12L of flour (Add more as you mix as needed)
4L of Semolina flour
1.5L of oil
3 cups sugar
1 cup salt.
This Is what I use for my resturant and it makes really good dough.