So So Pizza

LoneStarEgg

Pizza on the egg last night was just so so. Cooked at 450 for 12 - 15 minutes. The toppings were good, but the crust was not that good. Maybe it was on too long. It was kind of hard and thick. Not crispy or chewy. Kind of like store bought frozen pizza crust. I need to fix my dough somehow.

Ready to go on


Ready to come off the egg


Ready to cut and eat.



Thanks for looking anyway.

Little Steven

LoneStarEgg,

It loks good from here. I had a crust like that on my last cook. Tried a new dough recipe and didn't like it.

Steve

LoneStarEgg

This was my first Pizza ever, so maybe I just need to find the right Dough Recipe.

Ross in Ventura

Here is the dough recipe I use
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=726022&catid=1

Ross

LoneStarEgg

Good looking Pizza. Thanks for the dough recipe.

gsgentry

LoneStar... you can always try my recipe as well. Just keep trying different ones until you get the results you are looking for.

Here is the link to my recipe...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=834271&catid=1

Chappy

I went to Dominos the other day and bought dough for a large pizza. It was one dollar exactly. Can't beat that. It was 2.59 for the same amount at Publix.

Bacchus

Cooking at higher temp may help also. 500-550 seems to work well.

Fidel

From your description and photos if I had to venture a guess you either over kneaded the dough or let it rise too much and punched it down.

The nice springy bubbly texture we look for in pizza dough is created by small bubbles that the yeast make which are enlarged when we cook it by steam in the dough (aka oven spring).

If you let the dough rise too much or punch it down or roll it out a little too vigorously then the small bubbles all pop and there is little to no over spring, giving you a flat, dense crust.

Be gentle with your dough and make your skin before it rises too much. Doubling in size is too much. In reality you want a 50-75% increase in volume before you begin shaping. If the yeast bubbles get too big then they won't hold up during the cook.

Fidel

I just read that recipe. Is that really a half a gram of yeast? Wow. That's not much.

Do you autolyze the flour when you mix the dough?

gsgentry

Yes, its a half a gram. :laugh: No, just mix for 2 minutes and knead for 5-6... then straight into the fridge.