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hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
https://pizza-calculator.the-bread-code.io/
MIT License
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Dough tearing in the middle #27

Closed c-kirkeby closed 5 years ago

c-kirkeby commented 5 years ago

Really enjoying this guide and have been following your sourdough guide. I have been making 1:30 hour pizza doughs in the past and the extra flavour and crispiness this recipe brought out was really fantastic.

At the 24 hour mark during step three, I found that the middle was getting too thin within only a few seconds so I ended up having to gently stretch it out on the work surface, but even then I got some tears that I had to pinch to fix.

Could this be from a lack of kneading? I did the folds described at the start but perhaps I didn't pull it up high enough.

hendricius commented 5 years ago

Sorry - I must have overseen this.

Try reducing the amount of bench rest that you have for your dough. While your dough rests, gluten will relax. That way it does not stick together well enough. It could also simply be the flour that you are using. How much protein does it have? The more protein, the merrier.

c-kirkeby commented 5 years ago

Thanks I'll give that a go; I'm making more pizzas this weekend so I'll see if it happens again.

As for the flour, I'm using Laucke Wallaby Baker's Flour which has 11.5g protein per 100g.

hendricius commented 5 years ago

Okay. Flour is good.

1) Try reducing bench rest 2) Optimise the pre-shaping of the small pizzas. You want to create a good amount of tension 3) Try adding a few more stretch+folds. Each of them will strengthen the gluten network

Let me know how it goes. Closing this issue for now.