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Pizza Dough Post Mortem... (longish)

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Pizza Dough Post Mortem... (longish)

EP | Dec 6, 2002 10:28 AM

Tired of paying $3.50 for packaged pizza crust, I made my first attempt at homemade. Since I've never baked I have no frame of reference for problem diagnosis. Help! Using a Kitchen Aid mixer w/ a dough hook I followed a recipe 1 1/3 c water, 3 1/2 c flour, 1 pkg yeast, olive oil(2T) and salt. Disoleved yeast in 105 degree water and waited 5 minutes and added flour, oil and salt. While mixing I had to add more flour to get it to form a ball, probably another 1/2 to 3/4 cup. After it formed a ball, I let the mixer run at '2'(fairly slow) for another 3 or 4 minutes. Covered and left to sit by a heat register so warm air was blowing on the bowl. After it looked like it had doubled in size (1hr or so) I punched it down and divided it in two, freezing half of it. While forming the crust, I was never able to strech the dough as it would just tear. I heard that one should avoid a rolling pin, but I didn't have any other way to get it flat, so I used one. I was suprised that the dough didn't seem very elastic and held the shape easily when I flattened it. Topped w/ a little sauce and cheese, cooked on pizza stone for about 12 minutes at 400. The results seemed to have more in common with a tough cookie than a pizza crust. It just wasn't very doughlike at all, didn't have a good 'tooth' to it. Did I not knead enough to develop glutens (can you over knead)? Not patient enough to let it form a ball while mixing and added too much flour? Too warm of an environment when rising? Can I thaw the other half of the dough and make any corrections? Thanks in advance for any comments.

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