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ivehaddiarreahsince
The main recipe that I use does that, I have found that when you initially mix the ingredients together if you let it sit for 30 minutes before you thoroughly mix it- that helps. Also, ball them up again And let them sit for like 30- 40 minutes. You’ll be surprised at how much stronger the dough seems after that
maythesbewithu
No.
This is a symptom of insufficient gluten development when stretching prior to balling up.
You haven’t included a recipe, but here’s the outline and when/where the problem might be occurring:
If you are using either a poolish or a long ferment, then the problem might be flour choice. Otherwise in the general case the stretch/knead step should be longer.
harbison215
I’ve had this problem using older instant dry yeast. I’ve kept a jar of IDY in the fridge and it stays potent till it’s expiration date, even after opening, as long as refrigerated. Once you cross that expiry date, you can run into problems.
4 Comments
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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The main recipe that I use does that, I have found that when you initially mix the ingredients together if you let it sit for 30 minutes before you thoroughly mix it- that helps. Also, ball them up again And let them sit for like 30- 40 minutes. You’ll be surprised at how much stronger the dough seems after that
No.
This is a symptom of insufficient gluten development when stretching prior to balling up.
You haven’t included a recipe, but here’s the outline and when/where the problem might be occurring:
– measure
– mix
– stretch/knead *until smooth and elastic*
– rest
– weigh/cut
– ball
– rest
If you are using either a poolish or a long ferment, then the problem might be flour choice. Otherwise in the general case the stretch/knead step should be longer.
I’ve had this problem using older instant dry yeast. I’ve kept a jar of IDY in the fridge and it stays potent till it’s expiration date, even after opening, as long as refrigerated. Once you cross that expiry date, you can run into problems.