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Alright what the fuck, why does my pizza dough keep tasting like shit.
i suck, i keep making fucken pizza dough. I put every single thing in at the right time, I mix the flour the salt the sugar all fine then add the fucking olive oil and water(done it both by hand and with mixer)
>22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
>.5 ounces (about 1 1/2 tablespoons) sugar
>.35 ounces kosher salt (about 1 tablespoon)
>.35 ounces (about 2 teaspoons) instant yeast
>1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
>15 ounces lukewarm water
I've let it rise for 2 hours, 12 hours, 2 days, everything but it always tastes the fucking same, like it sucks ass.
Tastes doughy, tastes like complete crap
WHAT THE FUCK AM I DOING WRONG
>it's instant yeast i don't need to activate it with warm water, but i see some morons do
is that the problem?
>I'm not kneading it enough / properly
should i be beating the shit out of it in a mixer for like 15 minutes or something?
do i gotta fold it a billion times until its perfectly smooth its usually sticky
>sprinkling too much flower
am i using too much flower AFTER i mixed the dough together
SOMEBODY HELP ME PLEASE, and i know im not the only faggot on here with this problem; you'll be doing a bunch of people a favor
>>
>should i be beating the shit out of it in a mixer for like 15 minutes or something?
yes
>am i using too much flower AFTER i mixed the dough together
probably. new bakers always do this because they don't knead properly
do you have a bench scraper? get a bench scraper.
above all i suggest you ask someone you know to show you how to do it. there is no substitute for hands on guidance in baking.
>>
>>9417599
no i don't have a bench scraper, not cause im poor but im just lazy so i use like a pot lid or whatever
I'll try kneading it longer then, I don't have anyone who can bake worth a damn in my social circle
>>
get a bread machine... make pizza dough with no effort and be happy again.
>>
>i
>i
>i
>fucken
>reddit spacing everywhere
Maybe it has something to do with you being a retard.
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>>9417583
I could never make good bread or pasta for years and discovered that the water in my house was VERY HARD WATER. Switched to baking with purified blue 5 gallon jug water and now everything is gucci mane and dough rises much better
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>>9417638
ill slap you in the mouth with my dick
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>>9417663
hmm didnt think of this, thanks breh
>>
>>9417583
switch to a fine salt (sea salt is best) -- kosher salt granules take forever to dissolve in dough.
make sure you're kneading it until you can take a little corner and stretch it out and see light through it (google "window pane test").
22.5 oz bread flour is probably closer to 5 cups, if you're aerating the flour properly before measuring.
get a bench scraper. seriously. it makes a big difference.
>>
>flower
You're retarded so I'm assuming you fucked up nearly every step
>>
>>9417583
You might get lucky and get non-shit advice but you're much better off reading and posting here
https://www.pizzamaking.com/forum/index.php
These guys don't fucking play when it comes to making pizza
>>
>>15 ounces lukewarm water
There's your problem.
It should be between 110 and 120 degrees American.
>>it's instant yeast i don't need to activate it with warm water, but i see some morons do
Instant yeast is shit.
Get actual yeast and activate it in hot water like you're supposed to.
>>
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>>9417663
>>9419377
>>9417681
>there are 'people' who don't filter the water they ingest.
>>
>>9419432
>Degrees American
Lol retard
>>
You forgot the most important ingredient...1 oz of love
>>
>>9419494
What seems to be the problem?
Thread posts: 17
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