i made 3 doughs. all 3 failed. not is not that stretchy and crumbly. need help i think it requires more water but don't know since the following recipe
I think the best part about learning is that it’s still edible and you can enjoy pizza anyways 🙂
(I’d give better tips if I was any good at it)
dan800
What recipe did you use? That texture looks very odd but difficult to work out what went wrong without more info.
Key_Ice6961
Try this one! This is a very simple recipe I’ve been using for a while 200g ap flour 2g active dry yeast 2 g salt 4 g sugar 20g olive oil 125g cold water Mix thoroughly and place in an oiled airtight tupperware, stretch and fold after 30 min rest on counter. Place in fridge for 48 hrs. If you want to do a shorter cold ferment or none at all, let the dough sit in the container at room temp longer (8 hrs for same day). For 48 hr pull out 3 hrs before stretching. Place dough ball into cornmeal/flour mixture and stretch.
My first couple pizzas sucked years ago and I’ve been using this recipe for a while now. Make sure you preheat your pizza stone for like an hour on 550 before launching. Good luck!!
Successful_Ad4479
Your recipe looks crap. Don’t think it’s you. What is the recipe?
davecrist
It’s hard to help without you describing your current process including the recipe, kneed, and proofing times and procedures.
Try watching a YouTube video about making pizza dough so you can get a feel for how it’s supposed to work?
6 Comments
I think the best part about learning is that it’s still edible and you can enjoy pizza anyways 🙂
(I’d give better tips if I was any good at it)
What recipe did you use? That texture looks very odd but difficult to work out what went wrong without more info.
Try this one! This is a very simple recipe I’ve been using for a while
200g ap flour
2g active dry yeast
2 g salt
4 g sugar
20g olive oil
125g cold water
Mix thoroughly and place in an oiled airtight tupperware, stretch and fold after 30 min rest on counter. Place in fridge for 48 hrs. If you want to do a shorter cold ferment or none at all, let the dough sit in the container at room temp longer (8 hrs for same day). For 48 hr pull out 3 hrs before stretching.
Place dough ball into cornmeal/flour mixture and stretch.
My first couple pizzas sucked years ago and I’ve been using this recipe for a while now. Make sure you preheat your pizza stone for like an hour on 550 before launching. Good luck!!
Your recipe looks crap. Don’t think it’s you. What is the recipe?
It’s hard to help without you describing your current process including the recipe, kneed, and proofing times and procedures.
Try watching a YouTube video about making pizza dough so you can get a feel for how it’s supposed to work?
This one is way more into the science but it might provide context: https://youtu.be/hhXJSqMfkMo
Did you forget to like add water? Or did you not knead? I use a pretty low hydration dough and I’ve never seen that.