The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Lynne comments:

Hi Albert!

I made one batch of dough and made a pizza
right away which worked out well. then i put
some in the refrigerator and when i took it our
the next day it was hard to work with and i
didnt use it. why is it better to leave it over night?

also i was having problems with the dough tearing. my first pizza tasted very good though!

My response:

I have some ieas, but I would love to hear from the experts here at the forum?

Any ideas?

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Hi Albert,

Yes I did. Thank you very much. My main problem is that my dough constantly tears no matter what I do. Any suggestions?

Suzi
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

I would ask you a couple of questions:

What dough recipe are you using?

How long are you kneading the dough?


Your dough needs to be hydrated enough. That is enough water so that after kneading for 8 to 10 minutes it is satiny smooth.

You don't want your dough to be dry.

If anything you can err on the side of having your dough be a bit sticky.

If your dough is to dry add a bit of water to it.

Kneading will help to make sure that gluten has developed when you knead your dough.

You can watch me make pizza dough at this page:

http://pizzatherapy.com/dough.htm


Please let me know if this helps.
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog