[morrowdoug]

I haven't had enough experience with yeasted doughs to ever really "get" them, but I've been reading through the forums here on pizza crust techniques, and have been delighted to find some new things I might try. Right now, my problem is that my pizza crusts always come out reasonable on the bottom, but the exposed crust at the edge ends up hard as a rock within about 10 minutes, and the flavor is abominable.

Here are some things I may have done wrong, according to the fora:

(1) Although I originally kneaded and kneaded for about 20 minutes, the dough was still tearing apart, rather than stretching apart into a nice "window" effect when I finally gave up and let it rise for the first time.
(2) I baked it at something like 400 degrees, rather than what most professionals on this forum have noted: closer to 700-800 degrees.
(3) I live in Moscow, and have bought the crappiest flour, although I wouldn't know locally available flours that would be any better.

Here was the recipe and technique that I've been using:

3.5c flour
1c warm water
2T yeast
2T honey
1/4c olive oil
1/2 t salt

(1) Mix water, honey, yeast: leave 10 minutes til bubbly (check)
(2) Mix dry, then wet. Then knead until elastic. (20 minutes later, I
gave up: originally I'd been getting a wet crust on my palms and so slowly added more flour, but the dough just seemed to get tougher and less manageable every time I added, so I gave up and let it rise.)
(3)Let rise for 45 minutes til doubled in size. (Although I oiled the pan and the dough, I didn't cover it with a towel as some have suggested, and there was a slight crust over the dough)
(4) Punch down and knead again, then let rise 1.5 hours. (After rising, the dough was indeed much more manageable, but not as soft and elastic as I would have liked).
(5) Bake for 15 minutes at 375. (When the pizza came out, it /looked/ nice at least)


So, have I identified everything I've done wrong? If I use better flour, knead longer, bake hotter, and perhaps do the overnight pizza dough in the fridge technique, am I likely to end up with an enjoyable crust? Am I missing something else?

Cheers,
Doug

[epicous]

Originally Posted by morrowdoug

So, have I identified everything I've done wrong? If I use better flour, knead longer, bake hotter, and perhaps do the overnight pizza dough in the fridge technique, am I likely to end up with an enjoyable crust? Am I missing something else?

Use less quantity of yeast.

Another thread here:

Gino's East Pizza Crust

[Luc_H]

Hi morrowdoug,

I waited to answer your post because I am not a baker and wanted to see what other members would answer before I did.

My recipe is similar to yours.
I believe the flour you are using does not have enough gluten in it. You should try to obtain hard wheat flour or bread flour. Another possibility would be to add gluten to plain all purpose flour. Gluten is found in health food stores. Add 1 tbsp (15ml) per cup of flour.
If you use a stronger gluten flour, you should let the flour hydrate before kneading: Add the wet to the dry. Work the dough until it becomes sticky. Let the dough rest 15 min before kneading (no covering necessary)
You only need to knead 10 min.
You will probably need to adjust the water to 1 1/2 cups for 4 cups high gluten flour.

Oil in bread prevents good crust structure, I would ease on the oil. For 4 cups of flour I use 3 Tbsp (45ml) of olive oil.

the first rise is longer then the second so let the dough rise 1 1/2 first. Punch down, separate in 2, knead lightly (50 strokes) then let it rise 30 min.
But I actually rise 1 1/2 hours, punch down separate in 2, knead lightly (50 strokes) then roll out the pizza wheel, garnish and bake. (also possible is to refrigerate the dough in a plastic bag after the first rise and punch down, this is good for overnight batches)

A pizza stone (baking stone) will give you better results for the baking part. Crank up the temp as high as possible (500F).

Good luck!
Luc H.

[jessiquina]

sounds like you may be over kneading your dough.
i use part "00 flour"
use a pizza stone thats been preheated for a half hour at least.
i find my oven being at 475* is a good temp.