The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Arturs asks:

Dear Albert,

All before I want to thank you for the inspiration, you were and you are
to me as a guru.

A huge thank you for the first steps, tips in pizza making. Some time
ago I accidentally found your recipe for the dough published on
pizzatherapy.com, the first pizza I baked, were excellent. Over time I
have tried other recipes for the dough, but will always return to your,
the other did not work out as good as yours.

And yet, it seems to me that one other story about making pizza dough
impressed me negatively, no I do not get a flexible, tough dough. There
had been told that the dough need knead until it becomes smooth and
stretchy. And then the finished dough is cut in half, then there should
be no pores.

And now question: Is it possible that the dough is knead for too long
and, therefore, become brittle and inflexible, as the first pizza, which
I baked, guided by your recipe was excellent, and when the pizza slice
in hand takes it hanging down. But now they are hard and crunchy.

Where could be the problem, I choose the meal with the highest level of
gluten.

In my opinion, problems could be:
a) dough is kneaded for too long
b) when reaching the starter bacteria are killed yeast
c) wrong proportions of ingredients

Toppings may not interfere with the dough?

Please help me, I do not want to spoil my love for pizza.

Thanks in advance,

Best Regards
Arturs
from Latvia
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Greetings Arturs:

First of all I am no guru. but if you mean guru as a teacher, no problem.

In my experience, you don't have to worry about kneading to long.

I would ask about the ingredients that you use.

A bread flour will give you a softer dough.

Also using olive oils in the dough will also make the pizza dough softer.

Lately, I have been omitting oilvie oil from my dough.

I am trying to get a harder, crunchy dough.

So that is my advice:

Use bread flour and olive oil in your dough (or milk) and your pizza dough will be much softer.

I hope this helps.

pizza all over Latvia,

albert


Does anyone else have any suggestions?
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Albert,

Thanks for responding.

I used 2tsp of dried yeast. I am not sure of the brand tho', one thing i can say is that the brand name is noted in French "Levure".
Do you recommend any specific brand??
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Hi Padma.

I recommend Fleischmann's Yeast if you can get it!

pizza on earth,

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