How can we alter the dough to make one with more air? Have you tried making pizza in a rectangular baking pan? A lighter, easier to eat dough. Until now. To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. Yes! This creates gluten which forms into a stretchy, elastic network of strands. By using less flour, but topping it up when you need to, this ensures you use a minimal amount of flour. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time. 1 1/2 cups water, 110 degrees F So where does this leave home pizza-makers, especially when our ovens barely go over 500°F? So go ahead and experiment by adding a bit of honey and extra water to your pizza dough recipes. Crust Kingdom is compensated for referring traffic and business to these companies. It's pretty hard work eating it, even when made thin. 8,395 8 8 gold badges 33 33 silver badges 60 60 bronze badges. Welcome to CK. The bowl is not smooth and shiny and the dough hook doesn't appear to get close enough to the bottom of the bowl. I am trying to add more liquid (warm milk or water). Can I bake dough first before putting toppings on. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Has anyone a tip to prevent this crust, so that the borders remain edible? And they share a lot in common as well. And generally speaking, the hotter the oven, the better the pizza crust. After 1 week in the freezer, my dough will bake up beautifully. I wrote an article on my recommended tools for making pizza which you can find here. And you can certainly feel it as you take a shaggy ball of flour and water into a cohesive mass while you knead. But it will make a very delicate crust. Ultimately, a good pizza results from the balanced union of a well-cooked crust and appropriately selected toppings. Pizza dough is hard when the gluten network within the dough is too tight. Second, we’re going to address the issue of the dryness from leaving the pizza in the oven so long at a low temperature. As mentioned, this is a cause of tough dough and crust. Summary. Honey is also incredibly healthy, by the way. Pizza crusts made with a high-protein flour of 13 percent or more can have a wonderfully light and crispy eating characteristic when the pizza is fresh and hot out of the oven, but upon standing for much more than 10 minutes it can become tough. But gluten, just like human muscles, can become problematic when the bonds are too strong. Q: I received a very welcome pizza stone as a wedding gift recently. Steel is more conductive than stone so transfers more heat, they don’t shatter and they are easier to clean. Then you knead it … Best is to just keep an eye on it. It’s what makes the dough smooth and elastic as many recipes will call. Please help me! The extended period builds up flavor and makes a better texture. To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. By using less water, then you have more chance of drying out. It makes the outcome more chewy from all the work that has gone into it. Is the kind of yeast a factor? Then pick up the dough and flour the top and the bottom. The Simple Answer, see my complete dough recipe with even more tips here. The best way to defrost pizza dough is to use a cold defrosting method. When you are ready to defrost it, it is important to try to avoid using a microwave or any method that might partially cook the dough. If it’s out of your price range then the 2nd best option is a pizza stone made from cordierite. And dry dough means tougher dough as it doesn’t rise as well. 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