You’re not alone if your pizza crust is presenting a challenge here and there. Choose your crust format to explore common issues and what you can do to improve them.
Add water to the bowl first. On top of the water add the flour, salt, sugar and instant yeast. If using oil, let the water and dry ingredients incorporate for at least a minute prior to adding the oil.
When hydrating active dry yeast, a general rule is to have water equal to five times the weight of the yeast. (If using two ounces yeast, only 10 ounces of the formula water needs to be at the specified 110°F.) The balance of the formula water can be adjusted to maintain a dough temperature of 80°F.
Stiff dough doesn’t bake efficiently. By adding more water to the formula, the dough will open up when baking, creating tiny little air cells. These air cells lighten the crust and allow the dough to bake completely resulting in a lighter, crispier crust.
Allow to warm up until flexible. Keep dough covered to avoid skinning.
Oil frozen dough prior to placing in dough box in the refrigerator. Completely coat entire surface of dough ball. Keep covered during storage and handling.
Try docking the dough before baking and monitor dough temperature. Dough needs to reach 55°F prior to baking. Limit total amount of floor time.
If using a dough press, press dough and pat it slightly before pressing to “work the dough a bit”. Make sure the center of the dough ball is 55°F or higher before pressing or stretching the dough.
Product may be over proofing, so limit time at room temperature and minimize number of days that dough is stored in the cooler
Dough may be too cold. Allow to temp to 55°F prior to baking. Dough may be underdeveloped. Thaw in cooler overnight rather than speed thawing at room temperature.
Slack for a few minutes and then separate crusts as you need them.
Temper the dough or slack at room temperature for five minutes before topping.
Increase humidity in your cooler or storage area.
Spritz the top of dressed pizza with water.
Use a screen while baking or bake directly on deck or stone. Don’t spray parbaked or sheeted prior to baking. Top just before baking.
Next time, thaw crust slightly first. Try saucing and topping to the edge to weigh down the crust.
Start here: It’s all about the dough.
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