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PhilsterM9
First time poster and third time making pizza. The dough keeps coming out this and heavy like this and I don’t know what I am doing wrong.
Any help would be greatly appreciated!
SunsetBandit__
From the pic it looks great and really soft
lisomiso
It looks good to me. Maybe try stretching the dough thinner if it bakes up too thick?
probablyfoodandbeer
Not enough gluten development and underproofed. Mix longer, proof longer, better pizza 🙂
Comrade_pirx
What temp is your oven?
PhilosopherDue2845
It’s underproofed or the oven temperature was too low
AssociatedLlama
As other people have said, cook them hotter. Also I’d suggest trying more water in the dough, as a wetter dough will expand more when cooking.
When you’re stretching the dough, don’t be afraid to make it almost totally flat. Don’t punch it down or roll it or anything but you can stretch it very thin, as it will still expand a lot in the cooking process.
RothIRALadder
What everyone else is saying, but that’s also just too much dough in the crust. It should be that volume but with maybe half the amount of dough.
ruggylad27
Whats flour are you using? What’s your mixing process?
11 Comments
Hello /u/PhilsterM9!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
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First time poster and third time making pizza. The dough keeps coming out this and heavy like this and I don’t know what I am doing wrong.
Any help would be greatly appreciated!
From the pic it looks great and really soft
It looks good to me. Maybe try stretching the dough thinner if it bakes up too thick?
Not enough gluten development and underproofed. Mix longer, proof longer, better pizza 🙂
What temp is your oven?
It’s underproofed or the oven temperature was too low
As other people have said, cook them hotter. Also I’d suggest trying more water in the dough, as a wetter dough will expand more when cooking.
When you’re stretching the dough, don’t be afraid to make it almost totally flat. Don’t punch it down or roll it or anything but you can stretch it very thin, as it will still expand a lot in the cooking process.
What everyone else is saying, but that’s also just too much dough in the crust. It should be that volume but with maybe half the amount of dough.
Whats flour are you using? What’s your mixing process?
actually it looks great