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Home Cooking 17

What is happening to my pizza dough?

pistachio peas | Dec 11, 201607:58 PM

I used to live in an apartment in Minneapolis with a gas stove. I would make pizza every Friday, using mostly an adapted version of Jim Lahey's pizza dough recipe from his book MY BREAD:

500 grams bread flour (3 3/4 cups)
2 1/2 teaspoons instant or active dry yeast (10 grams)
3/4 teaspoons table salt (5 grams)
3/4 teaspoon sugar, plus a pinch (about 3 grams)
1 1/3 – 1 1/2 cups room temperature water
extra-virgin olive oil for pans

Mix the ingredients, cover and let rise for 2 hours. Then I would top the pizza with tomato sauce and mozzarella and bake it at 500 degrees for about 10-12 minutes. I preheated the oven for at least 30 minutes. I used a baking steel and I cooked the pizza directly on it. It was perfect. Every time.

In the summer of 2015, I moved to Toronto, where my new apartment has an electric stove/oven. Every single time I have tried to make pizza, the dough has failed me. The bottom browns, but the dough itself remains fairly uncooked inside. The only thing that is different, other than the type of oven, was the flour, as I don't buy King Arthur Flour up here, and the brand of yeast.

Tonight I tried a new recipe (from the cookbook Polpo) and used Italian 00 flour. Still having the same problem.

I do have an oven thermometer and it seems accurate. But I always have an uncooked middle to my pizza. I haven't had oven problems for other recipes like those for baked goods or roasts.

Does anyone have any advice or thoughts as to what might be happening? I spent so much time perfecting pizza dough, so this is a real disappointment.

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