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sfxterlt
I’m having this problem all the time. Recipe that I followed is from book “Elements of pizza” by Ken Forkish and it should be a 24h- to 48 Hour pizza Dough.
70% water 2.6% salt 0.3% instant dried yeast 100% Caputo Pizzeria (red bag) flour
Mix water with salt (this time i tried adding extra half tsp salt) Add yeast Add flour Mix by hand Leave for 20min Form a ball (final dough temp 28 C) Leave 2h (this time I tried 1.5h) Ambient temp 20 C
After 2h formed balls and put them in fridge (13 C this time, but last time it was 9 C and the outcome was same). This picture is a result after 24h. I’m still planning to bake pizza tomorrow, because regardless of this mess, pizza comes out tasty. Although it is hard to separate these “balls” and form round pizza. Should I try reform these balls tomorrow before stretching pizza?
ijavelin
I find that 70%, depending on the flour can make super wet messy dough. I just did a batch with some 00 flour I’d never seen before at a local Italian shop and it came out kinda like yours. I ended up having the best success baking when I pat cooked it and then topped it, and cooked a little more to melt cheese, etc.
Fredward1986
Every flour absorbs moisture differently, and 70% is on the high side, especially if you don’t have alot of experience. I’d try 65% hydration and drop it down further if needed.
I’m not sure this will solve your problem but it’s a good place to start. Looks like the yeast is doing it’s job.
broadarrow39
How long do you knead the dough for?, I use the same recipe, when I get started the dough is almost unmanageable but after about 5 mins of careful kneading with a light touch it starts to take on a bit of structure and I have no issues getting a couple of workable dough balls from it.
ean6789
It has the look of an over proofed dough that has deflated. I’d watch the timeline and if rising and falling in that 24hr period reduce time at room temp considerably. If it’s not rising at all and just pockets of activity mix salt in with flour first not the water to give the yeast its best shot and try kneading the dough more.
antheus1
70% hydration is high. You then for 1.5-2 hours at 28C (82.4F) and that thing is going strong! Then you put it in fridge for the cold ferment, but it’s still going to be fermenting pretty actively for a while before it settles down.
Then, after being in the fridge for a couple days, the dough just kind of collapses. The fermentation is less active so there’s less air being produced. The dough is very wet so there’s less structure to it, etc.
This is more noticeable because you balled the dough before putting it into the fridge, but the same thing happens if you bulk it it’s just less obvious.
In general I like to bulk cold ferment but there’s no reason you can’t do it as individual balls. I would take these balls out of the fridge 3-5 hours before you plan to use them. 30-60 minutes after they are out of the fridge, reball them to give them some structure and let them ferment for ~3-4 hours or until they’re ready. They will be fine.
WiIkkuz
I think you just used too much yeast. 0.3% is good for FRESH yeast. Dried is much more potent.
Baaronlee
This recipe is my main pizza dough recipe. I would guess it was the yeast. Try using a normal yeast, not instant and it should be fine.
Gederix
Try keeping it as a single ball of dough and throwing in the fridge once the initial dough is formed, no 2 hour counter rest. Sealed container, deeper than that in the pic, if it doesn’t rise slowly over the next 24 hours something is very wrong, maybe your yeast is bad, you can mix it with a little warm water to check even though its instant. You can split the dough, ball and proof after slow forment, not necessary to ball beforehand. 70% is pretty high for learning pizza dough though imho. Vito Iacopelli would be proud.
11 Comments
Hello /u/sfxterlt!
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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).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
I’m having this problem all the time. Recipe that I followed is from book “Elements of pizza” by Ken Forkish and it should be a 24h- to 48 Hour pizza Dough.
70% water
2.6% salt
0.3% instant dried yeast
100% Caputo Pizzeria (red bag) flour
Mix water with salt (this time i tried adding extra half tsp salt)
Add yeast
Add flour
Mix by hand
Leave for 20min
Form a ball (final dough temp 28 C)
Leave 2h (this time I tried 1.5h)
Ambient temp 20 C
After 2h formed balls and put them in fridge (13 C this time, but last time it was 9 C and the outcome was same).
This picture is a result after 24h.
I’m still planning to bake pizza tomorrow, because regardless of this mess, pizza comes out tasty. Although it is hard to separate these “balls” and form round pizza.
Should I try reform these balls tomorrow before stretching pizza?
I find that 70%, depending on the flour can make super wet messy dough. I just did a batch with some 00 flour I’d never seen before at a local Italian shop and it came out kinda like yours. I ended up having the best success baking when I pat cooked it and then topped it, and cooked a little more to melt cheese, etc.
Every flour absorbs moisture differently, and 70% is on the high side, especially if you don’t have alot of experience. I’d try 65% hydration and drop it down further if needed.
I’m not sure this will solve your problem but it’s a good place to start. Looks like the yeast is doing it’s job.
How long do you knead the dough for?, I use the same recipe, when I get started the dough is almost unmanageable but after about 5 mins of careful kneading with a light touch it starts to take on a bit of structure and I have no issues getting a couple of workable dough balls from it.
It has the look of an over proofed dough that has deflated. I’d watch the timeline and if rising and falling in that 24hr period reduce time at room temp considerably. If it’s not rising at all and just pockets of activity mix salt in with flour first not the water to give the yeast its best shot and try kneading the dough more.
70% hydration is high. You then for 1.5-2 hours at 28C (82.4F) and that thing is going strong! Then you put it in fridge for the cold ferment, but it’s still going to be fermenting pretty actively for a while before it settles down.
Then, after being in the fridge for a couple days, the dough just kind of collapses. The fermentation is less active so there’s less air being produced. The dough is very wet so there’s less structure to it, etc.
This is more noticeable because you balled the dough before putting it into the fridge, but the same thing happens if you bulk it it’s just less obvious.
In general I like to bulk cold ferment but there’s no reason you can’t do it as individual balls. I would take these balls out of the fridge 3-5 hours before you plan to use them. 30-60 minutes after they are out of the fridge, reball them to give them some structure and let them ferment for ~3-4 hours or until they’re ready. They will be fine.
I think you just used too much yeast. 0.3% is good for FRESH yeast. Dried is much more potent.
This recipe is my main pizza dough recipe. I would guess it was the yeast. Try using a normal yeast, not instant and it should be fine.
Try keeping it as a single ball of dough and throwing in the fridge once the initial dough is formed, no 2 hour counter rest. Sealed container, deeper than that in the pic, if it doesn’t rise slowly over the next 24 hours something is very wrong, maybe your yeast is bad, you can mix it with a little warm water to check even though its instant. You can split the dough, ball and proof after slow forment, not necessary to ball beforehand. 70% is pretty high for learning pizza dough though imho. Vito Iacopelli would be proud.
Nice naans!