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Pizza dough help please!!

fstylz21
fstylz21 Posts: 30
in EggHead Forum
Probably my favorite thing to cook on the Egg since getting it for Xmas is pizza. I am very pleased with the results but am always looking to make things better. The problem I seem to be encountering the most when I stretch my dough out, I appear to have "spots" where the dough is mush thinner than in other spots, leaving the final product somewhat uneven -- thin in some spots, thicker in others. Is it possible I'm getting these spots b/c I am not kneading the dough enough? Perhaps the glutens aren't fully forming? I am using 3 1/2 cups of bread flour, 2 tb oil, 1 1/2 cups water and yeats. Ultimate goal is very thin, very crisp pies. Thanks for the help guys!
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Comments

  • DMW
    DMW Posts: 13,836
    Learn to toss the dough. It takes a bit, and I'm not very good at it, but it helps get a nice uniform round.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lilwooty
    lilwooty Posts: 215
    I was having the same problem.  Knead it longer.  Over 5 minutes at least.  Then let it rise until it at least doubles in size, then punch it down and give it another knead for a couple minutes and then let it rise again.  That's what seemed to help me anyway.  I am sure others will chime in too with some good suggestions.

    Living Large and XL

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  • fstylz21
    fstylz21 Posts: 30
    Next time I am definitely going to knead longer. Everything else about the pie is spot on and if I could just iron out this one kink I would be stoked. This last time I kneaded, let it rest till it doubled, punched it down, reformed it into a ball and let it second rise in the fridge. Liked the taste of the crust better but still had same problem when I was stretching it. @DMW I do give it a toss or two...used to work in a pizza shop as a teenager actually. It is a lot of fun!
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  • Carolina Q
    Carolina Q Posts: 14,831
    How long do you leave it out of the fridge? More uniform and much easier to form if you leave it out for about 2 hours. For me anyway.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NDG
    NDG Posts: 2,435
    I have had great luck with @zippylip wet dough.  Great for cooking at temps over 600F.  Here is his slideshow if you are interested:


    Does anybody else use this dough?  I am surprised it is not more popular.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Carolina Q
    Carolina Q Posts: 14,831
    NDG said:
    Does anybody else use this dough?  I am surprised it is not more popular.
    I had never seen it until this morning when it came up in the other thread. I tried Marc's original recipe 2-3 times and for some reason, it just doesn't work for me. My fault I'm sure as others seem to like it. Will have to give this one a spin as I do like to go 6-700°.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fstylz21
    fstylz21 Posts: 30
    I live in FL and have never seen that type of dough @NDG....@Carolina_Q sometimes I let it come up to temp on the counter and other times I have not (usually involves how many beers I have had). Great looking pictures @NDG. Do you guys press out by hand or use a roller?

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  • Carolina Q
    Carolina Q Posts: 14,831
    fstylz21 said:
    Do you guys press out by hand or use a roller?

    Always by hand. Here are a couple of links that you may like. The first is how to form a dough ball (so you wind up with a round pizza). The second is how to press out the ball (stop watching when you get to the rolling pin part.)  :).



    I don't use the semolina dip thing, just dust with flour.

    And t the dough has been in the fridge, you HAVE to let it warm before using. Take it out before you open a beer. Haha.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lilwooty
    lilwooty Posts: 215
    I have heard you are not supposed to use a roller but I do anyway.  Comes out perfect.  BTW I skip putting it in the fridge altogether.  After the second rise, I start making the crusts.  Too many rules.  I just do what works!

    Living Large and XL

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  • MO_Eggin
    MO_Eggin Posts: 284
    Good advice above.  If refrigerated, let the dough come up to temperature by resting on the counter for about 2 hours before trying to stretch the ball.  If the dough is still too elastic (keeps snapping back), cover with a damp towel and allow to rest for another 10-15 minutes.  

    The problem with using a rolling pin is that it tends to push out all the air bubbles the yeast creates (which create a lovely, airy crust).  If the goal is very thin, very crisp pies, then it seems like rolling it out wouldn't be a bad thing as far a desired results.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • Carolina Q
    Carolina Q Posts: 14,831
    MO_Eggin said:
    If the goal is very thin, very crisp pies, then it seems like rolling it out wouldn't be a bad thing as far a desired results.
    Or, you could just buy some tortillas.  :))

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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