I need some pizza shaping advice. So I am using a recipe with a 57% hydration (if I'm doing my bakers match correctly) and an 18 hour room temp fermentation. I like the recipe and the dough comes out beautifully soft after the 18 hours. I usually shape into balls and let it rest for 30 minutes or so. The problem comes when I'm trying to shape it by hand. It is sooo soft that I can't seem to stretch it without it just going everywhere, so to speak. I start out by flattening the ball with my fingertips and getting a good edge defined - so far so good at this point. My problem lies in the next step - I have tried "driving the bus" but it seems so soft that it just pulls immediately too thin wherever my hands are. I have tried putting my hands at 11:00 and 1:00 on the dough and spreading out my fingers and then turning a repeating but again it just feels so soft that I pull thin spots almost immediately and the edge doesn't want to hold shape since it too is soft. I also have a problem that the dough is sticky once I do start stretching and sticks to my fingertips. I do dip the ball on both sides in the flour but it is like when it starts enlarging I am getting into the "inside" of the dough where the flour isn't (hope that makes some kind of sense). I have watched countless videos and every time I head to the kitchen I feel confident that I can mimic the technique but it certainly doesn't turn out like the result in the video. When I do manage to get one somewhat shaped the bottom is very uneven in thickness. I know that the taste is what matters but it is frustrating to me to have such an issue with shaping the dough.
I haven't tried using semolina since it is hard to find here in boo-foo..... I haven't tried cornmeal either because I read that since it has a strong taste of it's own that it wasn't desirable to use on pizza dough. Plus I don't exactly feel like sticking to the board is the problem. I can avoid that with regular flour so far for the most part.
I would appreciate any thoughts anyone has on this and thanks for reading through a long post :)
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