Hey everyone, looking for some advice. Yesterday I made a 24 hour cold fermented pizza dough using the NY Style Dough Guy recipe (photos attached), but it didn’t turn out the way I expected. After taking it out of the fridge, I let it rest at room temp for about 2.5 hours, and when I removed it from the container to reshape it, the bottom was very wet and sticky, almost like it had broken down. The dough itself felt tight and hard to stretch, and it tore pretty easily, creating holes. I used a 13% protein pizza flour and kneaded it by hand, then cooked the pizzas at 500°F in a semi-industrial oven on a tray. The flavor was actually good and everyone liked them, but I was pretty disappointed with how difficult the dough was to handle. I’ve been making pizza for a few months now and feel like I’m still missing something, so I’d really appreciate any feedback on what might have gone wrong.
by andresg102
1 Comment
Way too much oil. I just lightly coat my hands and pat it over the ball.
Also, use a round container for a round pizza. It does make a difference.
Thirdly, 2.5 hours is a pretty short time to let it come to room. I go at minimum 3 and up to 4 depending on ambient temp.
Lastly. Your dough recipe is 16 inch regular thickness. Is that the goal size? Larger balls are hard to work with. I would recommend, if you are set on 16 inch, dropping it down to thin.