I started making my own dough last summer, using Ken Forkish’s 24-48 hour recipe. Most of the time, it has served me very well. But yesterday was my first launch of the season, and the dough was way too firm and rubbery, wouldn’t stretch at all, and started to tear as I tried to work with it further.
Generally speaking, what is going wrong when dough acts like this? Too short a time for first rise or in fridge? Not working the dough enough initially? Not enough time to come to room temperature before working it? The pizza still tasted okay once I managed to pound the dough ball out to about ten inches.
by OstrichReasonable428
2 Comments
I can think of a few things:
When the dough is overworked and gluten becomes too tight then even at room temp it becomes very hard to stretch out.
It can also be that you simply were working with dough that was too cold.
Maybe you also shocked it from not putting flour on it enough and it kinda freaked out.
Another point to note is when it’s snapping back it’s best to turn the flame lower on your oven (to prevent it from getting too hot) and just doing something else for 5mins then stretching again so it has a chance to chill out.
All in all, it can be many things, I think it looks great. I just tell myself that it’s a living thing and can get moody. Just enjoy the good pizza and the experience:)
How’s your yeast? Do the 110 degree 1/2 cup water, 1 tsp sugar, 2 1/4 tsp test
Since you said “of the season” not much else should have changed