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Pizza Dough not elastic

Been having trouble with my dough lately (not the kind of dough that SWMBO spends to much of). My pizza dough ends up being not very flexible or elastic. It is quite hard to stretch out into my crust. Wondering if anyone has advice on my process or what I might be missing:

325ml of warm (110 degree) bottled water

1 tsp sugar

1 tsp salt

2.5 teaspons yeast

Combined and let sit to froth for 20 min.

add into food processor with 4 cups of sifted all purpose flour. mix well. then I put in the kitchenaid with dough hook and mix/knead.

I roll into a ball and lightly coat with olive oil and let rise 4 hours or so.

Thanks!

 

 

Small & Large BGE

Nashville, TN

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Comments

  • gerhardkgerhardk Posts: 818
    I would add some olive oil to the recipe, tablespoon should make a difference on that size batch.  How warm is the room that these balls of dough are?  It might be warm enough to over proof the dough.  I generally make the dough the day before and store it in the fridge and then take it out one or two hours before use.

    Gerhard
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  • RaymontRaymont Posts: 317
    I believe I am overproofing. Thanks for advice!

    Small & Large BGE

    Nashville, TN

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  • Carolina QCarolina Q Posts: 8,383
    I don't think you are overproofing. I think you are overMIXING. Read through this and see if it helps.

    Michael 
    Central Connecticut 

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  • RaymontRaymont Posts: 317
    Thanks, I will give it a try!

    Small & Large BGE

    Nashville, TN

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  • GaryLangeGaryLange Posts: 279
    If you can find it get King Arthur Bread dough it will solve your problems. It is a high gluten flour.
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  • henapplehenapple Posts: 14,430
    I check proofing by pushing with your finger. It should bounce back about halfway. If the indentation stays in its too late. I'd still bake it though
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • bud812bud812 Posts: 1,425
    henapple said:
    I check proofing by pushing with your finger. It should bounce back about halfway. If the indentation stays in its too late. I'd still bake it though
    I thought you checked proofing by what the proof on the bottle says.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • tomivtomiv Posts: 7
    edited March 2014
    I use Antimo Caputo 00 flour


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  • henapplehenapple Posts: 14,430
    @bud812‌ ...I didn't say anything about bread.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • BotchBotch Posts: 3,209
    You are avoiding my biggest mistake, which is punching the dough down and letting it rise a second time.  Great for bread, bad for pizza.
    Usually, if you have a persnickety dough, just let it lie, cover with a damp towel or saran wrap, and let it rest 20 minutes or so; this allows the gluten to relax, and you can normally finish the shaping.  I've had to let the dough rest twice before getting to the pie, but it doesn't seem to be a problem much anymore.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • cortguitarmancortguitarman Posts: 2,024
    I only use 3 cups of flour and have no problems. Maybe you are putting in too much flower.
    Mark Annville, PA
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