I know there have been about a dozen posts related to this topic, but I couldn't find one that addressed my specific question in my search...so forgive me.
I LOVE to make homeade pizzas....few things are as tasty to me than a really good, chewy (but still crunchy on the outside) pizza crust, with some fresh mozz and a little tomato & basil. I could eat it everyday I think.
Most of the time, when I make the dough, I do everything fine...but it ends up not being really "stretchy." Like, I can shape it ok, and get it pretty thin, etc...but my main problem has always been that it "shrinks" back some...like pulls back (I'm sure you all know what I mean...I'll stretch it, but it'll just go right back). The taste is great, but I really want it a little thinner with a better formed "lip." BTW, I do this by hand.
OK...so I tried a new recipe to maybe try and correct this. Actually, it was really similar except this time I used a standing mixer paddle to mix, then the dough hook to nead. The recipe said to knead it on medium for 15(!) minute, then form it into a ball, cover, refrig overnight....ok.
I checked on it a few hours later to see if it needed to be punched...but it looked like it hadn't risen. I know the yeast was still good (saw bubbles )...and the dough seemed really hard, cold, and dense. Like, really dense.
So I figure I overworked it and worked the gluten.
BUT...is it supposed to be like that? I suspect not...I tore off a piece, put it in a little toaster oven, and it tasted really good (if not, well, a little dense).
My question is...sorry if this took too long, lol...did I overwork it? Or did I do it right? Used bread flour, BTW.
Any help would be appreciated.
~Someday~
I LOVE to make homeade pizzas....few things are as tasty to me than a really good, chewy (but still crunchy on the outside) pizza crust, with some fresh mozz and a little tomato & basil. I could eat it everyday I think.
Most of the time, when I make the dough, I do everything fine...but it ends up not being really "stretchy." Like, I can shape it ok, and get it pretty thin, etc...but my main problem has always been that it "shrinks" back some...like pulls back (I'm sure you all know what I mean...I'll stretch it, but it'll just go right back). The taste is great, but I really want it a little thinner with a better formed "lip." BTW, I do this by hand.
OK...so I tried a new recipe to maybe try and correct this. Actually, it was really similar except this time I used a standing mixer paddle to mix, then the dough hook to nead. The recipe said to knead it on medium for 15(!) minute, then form it into a ball, cover, refrig overnight....ok.
I checked on it a few hours later to see if it needed to be punched...but it looked like it hadn't risen. I know the yeast was still good (saw bubbles )...and the dough seemed really hard, cold, and dense. Like, really dense.
So I figure I overworked it and worked the gluten.
BUT...is it supposed to be like that? I suspect not...I tore off a piece, put it in a little toaster oven, and it tasted really good (if not, well, a little dense).
My question is...sorry if this took too long, lol...did I overwork it? Or did I do it right? Used bread flour, BTW.
Any help would be appreciated.
~Someday~