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Why is my pizza dough tough?

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Why is my pizza dough tough?

vvv03 | Nov 9, 2013 06:33 PM

Today I made pizza using Marcella Hazan's recipe. The basic premise is dissolve yeast in small amount lukewarm water, add small amount of flour, add small amount of Olive Oil and salt and then keep mixing amounts of flour and lukewarm water until it's still slightly sticky, but a formed ball. Then you knead it on a floured surface for about ten minutes. It all went quite swimmingly and the dough itself seemed lovely. I put it in an oiled bowl, covered it in plastic wrap and let it rise room temperature. Again, all great. Spread the dough in the pan, still going swimmingly. Put it in a preheated oven 450 degrees, can't wait till it gets out. The pizza wasn't bad, actually pretty tasty. But the dough was hard, kind of chewy. The bottom crust was also on the crunchier side, but I guess that beats the alternative of soggy. But the crust itself was the sort of thing no one ever eats, not even crust lovers. Where do you think I went wrong? I felt like I did some really good kneading. i used regular flour, could that be it..?

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