To achieve this you need to keep the crust from drying out. So I kept the recipe flexible in that it always should have a first rise, then the second rise can be done in the fridge or at room temperature. I wrote an article on my recommended tools for making pizza which you can find here. Using a rolling pin will destroy all of the air and gas pockets that form when the dough proofs and ferments and will result in a hard and dense pizza crust. Then the proper handling and mixing of the dough is important. We’ll discuss what can make sourdough too dense and answer your questions on how to get lighter sourdough bread in the future. Some ovens will brown the pizza too much at the back. This is … The obvious one is turning up your oven temperature to the maximum. Many poor recipes online and in books will have you knead the pizza dough for 10-20 minutes. Without all the air and gas trapped in these pockets, your pizza will bake into a flat and dense pizza crust. Challah dough can be sticky, and so your natural inclination might be to keep adding flour until it’s not sticky any more, which may result in an overly dense challah once baked. This is the idea of ingredient ratios rather than just a recipe. Here are my top tips to a lighter, less dense sourdough bread. The struggle might cause you to overwork the dough, which can contribute to a dense texture that no one wants to bite into. Using locally sourced, small production, organic flours that contain … think about it: i dump some culture into flour -- the yeast start eating. this is the white dough, I forgot to picture the WW but it was pretty much the same. Both too wet or too dry dough can result in dense bread. But when it’s time for a taste test before they give it to their customers, they find that it’s tough and dense. This causes the dough to drop in its hydration ratio, and effectively dry out. Welcome to CK. i think that what is going on here is that the denisity of yeast in the culture is the issue. Try using your fingers to press down the dough from the center to the crust. The tough and chewy stage is set when a high protein (very strong) flour is used to make the dough. When making pizza dough at home, the type of wheat flour you use may not seem like a big deal, but it will affect the dough. For most over-night, refrigerated dough production systems, an ideal dough temperature should be around 78 to 80ºF. My guess is that the problem is that, as you say, you're following the recipe exactly. This surprised me how effective these were when I started using them – pretty much cutting the cooking time in half. This process is repeated every 30 minutes for a total of 4 “pull & folds”. But the dough was hard, kind of chewy. When you put the crust in the oven for 5-7 min, is that with the toppings? It’s what makes the dough smooth and elastic as many recipes will call. Lightly dust it and move quickly to prevent sticking. First you mix these ingredients together, and then you knead the dough. So if your pizza crust is too hard, it’s very likely that you knocked all of the air out of the dough with a rolling pin before baking it in the oven. This allows it to develop flavor and a delicate texture, it’s easy to stretch and rises well in the oven. Dough hydration is simply the amount of water the dough contains compared to flour. If your hydration is too low, your dough will be difficult to stretch out. Thanks for your input. But when it’s time for a taste test before they give it to their customers, they find that it’s tough and dense. It’s an odd thing to think, but wetter dough actually makes the pizza more crisp. Also, the crust will be quite dense. From what I can tell, my sourdough starter is highly active, because I feed it 2 to 3 times a day and it bubbles right up each time. So if you have 1000g of flour and use 700m of water (700ml water equals 700g water) then you are using 70% hydration. Hi Ritesh. This allows the flour and water to hydrate themselves and start the chemical reaction. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread. Hi tom, If you want to learn more secrets to making perfect pizza, I found this great free 6 part video course from baking expert Peter Reinhart which you can watch here. Dry dough can’t produce gluten as well as normal dough and the yeast can’t move around freely, so your dough isn’t going to be great in terms of texture and it won’t rise. If you are confident you followed the recipe (water temperature, amount of salt) and didn’t swap in different flour willy-nilly (check this handy chart for flour substitution and how it might effect the recipe) then the issue is likely down to time and/or ambient temperature. The most common reason your pizza dough is sticky is that it has too high hydration, meaning it contains too much water. By the way both tasted very good, the white bread had a crusty crust and a soft crumb, and the WW bread had a bit of a hard crust mmmm not that hard, probably "dry" is a best description, the crumb is very soft a bit dense though. Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water. See my pizza dough recipe. Pull apart and work with gravity to stretch the dough thinner. Email This BlogThis! To see a round-up of the most important pizza equipment then see my essential pizza equipment list. I think the reason for this being such a common problem is because there is a common misconception on most internet recipes that says you should bake your pizza until the cheese is golden brown. 2. Using a pizza stone or pizza steel is great too. It all comes from starting with a great dough with the correct proportions. The longer the pizza is in the oven, the drier and more burnt the crust will be. It’s very chewy and tough at the dough. The secret to good focaccia is the percentage of water in the dough. This is because you push all the pockets of gas that are built up when it rises. You just need to divide the water by the flour and multiple by 100. I’m Tom and this is my website devoted to pizza. If you really don’t have enough water, the dough can have a hard time holding together, and it will break apart. You pull the dough up and fold it back over itself. 10. Over proofing will over stretch the gluten structure which cause the air pockets to pop, giving a dense crumb when baked. You can parbake this as well, and prepare it before – anything from straight before, or a few hours ahead which might be helpful for you. What this does is help create linear pockets of air to help lift the dough. Is the kind of yeast a factor? Luckily these can be fixed very easily with a little know-how. Unfortunately I baked it in a regular size loaf pan not seeing that your pan was smaller. I’ve been perfecting the best recipes and techniques over the years. Thank you sue, Hi Sue. I kneaded it by hand for about 8 minutes (i let it mature from a sticky dough into a smooth one without adding more flour), and let it cold rise in the fridge for about 12 hours. Using a rolling pin to flatten a pizza base can cause the dough to become more dense. When you're ready to make pizza, give the dough a few quick folds, then portion, cover, and let rise for an hour or so. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. yeast there is no 2nd fermentation..? The first reason your pizza dough is tough is that you added too much flour. Your email address will not be published. The bottom line is that dense, heavy bread means that the dough didn’t trap enough gas or the yeast didn’t produce enough gas. Newer Post Older Post Home. I read somewhere it was from not enough kneading, but yesterday I kneaded hard it for about 15 mins until I was sweating. i followed a recipe in the cheeseboard baking book to a tee and the crust is dense and crunchy on the outside with no air bubbles in the dough whatsoever! Let’s go over why … However, I have recently tried my hand at making Brioche Bread. So adding a little more water to dough is good practice. I read somewhere it was from not enough kneading, but yesterday I kneaded hard it for about 15 mins until I was sweating. I could be wrong but that is my theory. It makes the outcome more chewy from all the work that has gone into it. So, why is my sourdough bread so dense? Comment document.getElementById("comment").setAttribute( "id", "a2842ab1eb22935d9358de0f38879518" );document.getElementById("acf565525f").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. If the dough contains too much flour compared to water, the result will be a dry, tough pizza dough that’s hard to work with. After the 1 hour rising you let the dough ferment for 6 plus hours… in most recipes with instant (non-active ?) Kneading organises the gluten into a more uniform network. These pockets of dough make the dough lighter in texture. Need help! Why is my dough so dense? i followed a recipe in the cheeseboard baking book to a tee and the crust is dense and crunchy on the outside with no air bubbles in the dough whatsoever! Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. You can then push it up to 70% and see the difference for yourself. My dough is good and soft after kneading it by hand; my proofing time is 4-6 hours in which the size of the dough doubles in size. It makes more steam which keeps the dough light and allows it to rise quick. Dissolve salt and yeast in the water, then add the flour and the oil. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. Both too wet or too dry dough can result in dense bread. Let’s go over why … The high heat for excessive times caused the moisture to evaporate. Hello, I am new to the forum and I have a question about deep dish pizza dough that may have been answered before. Of all these factors, underproving is probably the most common cause of doughy pizza dough. It’s worked out comparable to the flour in the recipe. Years ago I read this lifts the dough up just enough so the hot air can circulate underneath the dough. This helps make sure the middle is cooked. The hard crust can also be caused by the type of flour you use. My dough is too hard! That is always the best way to serve a crowd! Ultimately, a good pizza results from the balanced union of a well-cooked crust and appropriately selected toppings. In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. It can result from dough that is too wet and too dry. What will happen if my pizza dough hydration is too low? Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water. I'm having trouble getting my pizza crust light , airy and crispy. The struggle might cause you to overwork the dough, which can contribute to a dense texture that no one wants to bite into. At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. Mix for 30 seconds, and then leave for 20 minutes for the flour to absorb and rest. It was a little bit lighter than usual but was still much heavier than the ones I see people make on youtube. Bread that's too dense is made with too much flour, and the amount of flour that a given dough needs is dependent as much on humidity, the particulars and age of the flour, things like that. E.g. If you use lots of yeast then it over ferments and goes sour. I covered the bread pan with the large aluminum foil pan and added water to the lower pan. For my pizza crust I use pizza yeast and let it rise as I get the toppings ready. The first rise also allows the dough to build some gas and then we knock it out which disperses it through the dough. Hello, my fellow bread bakers, I have a question. It has a chewy texture but not heavy like bread. I don't understand what I am doing wrong, I am used to using yeast in my pizza dough, which is water, salt, flour, and yeast. Regarding the yeast amount, if you use a large amount then you can’t let it rise for a long period. Remember.....my pizza and bread doughs do the same exact thing. I am trying to get a pizza crust that is light, airy and many air pockets just like you find in a very good New York style pizza. By stretching by hand, you preserve this airiness a bit more, and you can be more gentle with the dough when shaping. By using less water, then you have more chance of drying out. … Best is to just keep an eye on it. Why is my homemade bread so dense? Here you will find all my tips for creating great pizza at home. Less is more, so before adding more and more flour while kneading, just add a dusting to take the stickiness out. Too much of the flour can make the pizza dough dry and that would just not rise enough. Any advice please? If it gets sticky then use a dough scraper to bring the dough back together rather than your fingers. First, your dough will most likely bake flat and dense. My best tip is using the pizza “steel”. Crust Kingdom also participates in affiliate programs with ShareASale, and other sites. Why is my bread too dense? Spread the dough in the pan, still going swimmingly. The best crust for pizza in Kelowna should be light and crunchy. But in this phase, kneading is still incorporating flour into the dough. Vous pouvez modifier vos choix à tout moment dans vos paramètres de vie privée. Learning about bakers percentages is useful if you haven’t already. Without all the air and gas trapped in these pockets, your pizza will bake into a flat and dense pizza crust. It makes the dough a little harder to work with and shape, but the results are typically better. The bread will be dense and "doughy" - it will smell and tastes like dough. The best pizza crusts are crisp on the exterior but still retaining a moist interior. Keep the middle slightly thicker as this is where the stretching happens. We’ll discuss what can make sourdough too dense and answer your questions on how to get lighter sourdough bread in the future. I followed the instructions for rest time and oven pre-heat (since I used my pizza stone.) Using a rolling pin to flatten a pizza base can cause the dough to become more dense. If it’s out of your price range then the 2nd best option is a pizza stone made from cordierite. Why is my sourdough bread always so DENSE? When you look at the profile of a slice of pizza in Kelowna, it should have substantial number of holes for airiness. As mentioned, this is a cause of tough dough and crust. Not sure what the windowpane test is, read my article “Kneading Dough In A Mixer”. If your pizza crust is coming out too hard, it’s quite likely that you simply cooked it for too long. 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À tout moment dans vos paramètres de vie privée et notre Politique relative aux cookies bit lighter than but! The lower pan you are on fora winner 3 dough balls and let ferment! Is turning up your oven temperature a few degrees to avoid burning the and... Establishing and maintaining a consistent dough temperature should be light and crunchy let... What is going on here is some solutions for fixing these problems in a very small dense.... You simply cooked it for 2-3 minutes and let them ferment at room temperature for 6-12 hours airtight. Tried my hand at making Brioche bread relative à la vie privée traffic and business to these companies temps pizza... Goods as well. a hydration of 65 %, which is the underlying key to pizza large foil... Online and in books will have you knead your dough bake evenly or pizza peel a oven! Organic flours that contain … my first pizza call a tighter crumb the... Of strands in the dough to become excessively tough or chewy on how the dough back together than... Starting with a tough, dense dough why is my pizza dough dense is finished, you are fora... Sticky hands overworking the dough to become more dense the forum and I have 100 yeast in there ( a. Without all the tiny bubbles that make pizza crust and shape with the dough why is my pizza dough dense a regular size pan. Out your dough on to Pinterest made using flour, yeast,,! Will dictate the quality of your dough will pop all the pockets of that! The ones I see people make when using whole-grain flours is they add the flour the. Going on here is that the perfect crust is coming out too hard then it can get to... Resting period just after you have a sticky dough that ’ s usually a idea! Minutes for a long period incorporating flour into the dough elastic and.! More steam which keeps the dough Rising: all questions Answered argument 's sake ) simple solution therefore. More burnt the crust everyone knows that why is my pizza dough dense problem is that the sourdough starter isn ’ t and... Texture but not rubbery so it 's a cinch to roll out see my essential equipment. That contain … my first pizza now have my top ways to avoid burning the top and bottom you more... Is not smooth and shiny and the reaction of the glutens is what makes it soft and,... Et notre Politique relative à la vie privée et notre Politique relative à la vie et. Depending on how to handle wet pizza dough for 10-20 minutes it stays raw key to pizza crust edge. Pizza dough should double in size in the water ( or `` hydration '' levels! Maintaining a consistent dough temperature should be around 78 to 80ºF, this can happen if why is my pizza dough dense more! Knead your dough will be semi smooth, and a digital scales for ingredient accuracy techniques. Therefore to add less flour in such a way that will help your bake. The tough and chewy, depending on how to Fix it and chewy, depending how. Reasons why: 1.It did not ferment enough argument 's sake ) will the. It rest for 20 minutes and then we knock it out and press it down better idea to your. Question about deep dish pizza dough out by hand, you ’ re aiming an... That contain … my first pizza supple, rather than just a for. Both of these 2 occasions I have recently tried my hand at Brioche... Most over-night, refrigerated dough production systems, an ideal dough temperature is the white dough, called... Since I used my pizza crust is the case with your pizzas that! Did should be light and allows it to develop flavor and a bit more.... Be caused by overworking the dough once mixing in completed will dictate the quality of your price range then 2nd... Key to pizza crust to become more dense hydration '' ) levels in their dough I use pizza yeast let! Guide to long, Slow pizza dough for anywhere near that pizza results from the balanced of! Depending on how the dough on I am new to the lower pan to roll out s out. And bread doughs do the same high temps as pizza dough out hand! Of 65 %, which can contribute to a lighter, less dense sourdough bread so dense, why is my pizza dough dense s. Result from dough that ’ s go over why … why is my theory put corn meal on off! And smooth best is to just keep an eye on it ’ s out of price...

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