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Help with Pizza dough

post #1 of 6
12/4/07 at 1:00pm
Thread Starter 
Hi,

I have just started to make my own pizza dough. The first and second time (made from the same batch of dough) turned out perfectly, but the next couple of batches have been so so.

The recipe I am using is as follows:
1 envelope (2 1/4 tsp) active dry yeast
1 C water (105-110 F for active dry)
2 1/4-2 3/4 C flour
1 tsp salt
olive oil

Because I have a fan-forced oven and this makes the base soggy if I put it straight in with the toppings on top, I have been cooking the base first for about 10min and then adding the toppings.

The problem I am starting to have, is that when I cook the base initially it is starting to rise like a poppadom with lots of air in it. I can poke a knife through and try to squash out some of the air, but I'd prefer it if this didn't happen. Initally I thought it may have been because I'd left the 2nd half of the batch in the fridge for 2 days before I used it, but I made a fresh lot today and it did it. Would it be something to do with the water temp for the yeast. While the receipe gives a temp range for the water for the yeast I don't have a thermometer so I'm just using warm water. Or could it be that I am kneeding it enough (or too much?) Any suggestions would be great.

Thanks.
mel.b
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post #2 of 6
12/4/07 at 1:37pm
As to the dough, how much oil are you adding? A tablespoon would be my first guesstimate for those other ingredient amounts. And it might need a tiny bit more moisture as well as at the higher amount of flour, 1 cup of water won't properly hydrate that amount (even accounting for the water content of the flour).

As to the rising, you need to dock your dough. When you get the dough all stretched to shape, take a fork and poke it all over about an inch apart from the other pokes. This supplies vents for the dough so it doesn't puff so much. You may still get small puffs, but nothing to spill off toppings or such while it cooks.

The soggy bottom. You need a baking stone. A perforated pan might help too. What temp are you baking at? For pizza, you generally want to be at least at 450 and often higher.
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post #3 of 6
12/4/07 at 2:22pm
Thread Starter 
Thanks for the reply.

For the oil, I am just rubbing it lightly over the dough once I have finished kneeding it. It would be well less than a tbs that I am using. What I normally do is just pour some oil onto my hands, rub my hands together and then pick up the dough and run my hands around it. Should I be adding the oil at another stage?

How can I tell from my dough if I need more water? I normally add 2 1/4 cups of flour intially and then add what I need while kneeding so it is not so sticky and tacky.

I'll give a go poking the dough with a fork...I think that will help a lot, thank.

I'm baking it at 200C (390F), so maybe I need the oven a little hotter. Should I preheat the oven also? My oven cooks VERY quickly so I'd be hesitant about turning it up much hotter. I don't mind getting it out of the oven after a few minutes to add the topping.

Thanks heaps,
Mel.b :)
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post #4 of 6
12/4/07 at 2:37pm
The recipes I've had the most success with for pizza dough incorporate some oil into the dough itself as well as brushing/coating the stretched dough with oil before topping. Thus my opinion that some olive oil in the dough might help. As I recall it's supposed to make the dough easier to stretch and not so springy from the gluten.

As to needing more water, that too goes towards creating a dough that stretches well though it can be trickier in the kneading. It wouldn't be as crisp though which might be what you're looking for in this particular recipe.

Yes, raise your oven temp and preheat the oven. When i make a pizza, it's usually out of the oven in about 12 minutes, so yes, this is fast cooking. If you're looking for a thicker crust, or deep dish, or some of the other variants of pizza, different temperatures and times are used for some of those effects.
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post #5 of 6
12/4/07 at 2:41pm
Thread Starter 
Thanks so much - I'll give it a go with the next batch I make.
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post #6 of 6
12/5/07 at 6:34am
Hi Mel.B,

I concur with Phatch on his replies. (obviously a person of experience)

here are a couple of additional details you should look for:
don't forget to proof your yeast: I would suggest to add 1 tsp of sugar to your warm water, dissolve then add the yeast. Let it rest for 10 to 15 min. It will make a nice foam head (you are sure it's activated then).

A common mistake in home bread making it not to hydrate the flour properly: Mix the water and flour (and olive oil). When thoroughly blended let the dough rest 10 to 15 min before kneading. The texture will be more uniform afterwards.

I have no other way to explain this but you know that your dough has the correct amount of water and is well kneaded when it feels like a babies bum when you pat it. (grin)

I hope this helps?

Luc H.
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