The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

As you may know, I share my dough recipe with whoever asks.

Recently, I asked Phillip what he thought of the pizza dough recipe.

Here is his comment:

Flat and a little tasteless. I cooked on the outdoor grill and could
get the kettle to a 500 degree range. I am looking for a crusty,
chewier and a little rustic dough. Can you help?

My response:

I have a couple of things you can try, Phillip.

First if your dough was flat, I would check the expiration date on the yeast you were using.
Remember you don't need much yeast. I usually use 1-2 teaspoons unless I am going to use the dough that day, then I use a little more.

Second: make your dough the day before and let it proof in the fridge overnight. This will really impart a greater flavor to the dough.

Third: experiment with different types of flour. If you used all purpose, try using bread flour or a high gluten folur.

Also you can check out this video for more tricks:

http://pizzatherapy.com/howtomakepizzadough.htm

I hope this helps, and I hope you come back to the forum to let us know what happened.

I hope this helps.

Any other sugestions?

pizza pizza,

albert

Next, I would suggest that you
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