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Tearing Dough? Can You help?

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Feb 21, 2010 2:25 pm    Post subject: Tearing Dough? Can You help? Reply with quote

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
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pizza
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Location: Honolulu, Hawaii, USA

PostPosted: Sat Nov 13, 2010 7:39 pm    Post subject: More Dough Tearing Reply with quote

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
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pizza
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Location: Honolulu, Hawaii, USA

PostPosted: Sat Nov 13, 2010 7:52 pm    Post subject: Problems with dough tearing... Reply with quote

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.
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