F.A.Q.
Why is pizza dough sticky?+
The most common reasons for sticky pizza dough is too high hydration that caused of the use of a weak flour or too little kneading. Click here to know about more type of flour to use.
How to recover over proofed dough?+
Overproofed doughs collapse due to a weakened gluten structure and excessive gas production. To recover overproofed dough simply punch it down gently, reshape it, and let it proof again for the recommended amount of time.
Why is my pizza dough so hard to stretch?+
The main reason pizza dough is not stretchy is because you're using the wrong type of flour, the dough is too dry, or the dough is too cold. Basically, the gluten strands are too tight and therefore the dough doesn't get enough time to relax.
How to freeze pizza dough?+
To freeze the pizza dough you need a freezer bag for the freezer or cling film and baking paper. If the dough has not yet risen, just wrap the dough of the chosen size in cling film and then in the bag, to put it directly in the freezer.
Why is my pizza soggy?+
It wasn't cooked long enough - you took it out a few minutes too early.
It wasn't cooked on a pizza stone or steel.
You used fresh, wet mozzarella.
You used a sauce is that was too watery.
It was over topped when cooked.
You used toppings that released water.
It wasn't cooked in a hot enough oven.
The sauce was left to sit on the base for too long.
The base was too thick.
How much yeast to use?+
Most recipes recommend adding a cube of yeast (25g) or a sachet (7g) to every kilo of flour, for perfect leavening in about 2 hours. It is actually possible to use smaller quantities of yeast based on the time we have available or the season.
Fresh yeast at room temperature in the refrigerator
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*** Attention: in case of dry yeast the quantity are different. Generally 1 g of dry yeast = 3 g of fresh yeast, so pay attention to the proportion!
At what temperature to bake pizza?+
Usually the best temperatures to obtain a good pizza range from 300 to 350 degrees for an electric or gas oven, and around 380-450 C for a wood oven, for professional ovens.
Why does my pizza makes me thirsty?+
Essentially the reasons that you are thirsty after eating pizza could be 3:
- the amount of salt into the dough (it should be 2-2.5% per 1 kg of flour);
- the topping that you add to the pizza, especially cold cuts;
- Incomplete maturation of the dough. Maturation is the process that breakdown of the most complex structures - such as proteins, starches (complex sugars) and fats - into simpler elements. Maturation process is extremely important when making a good pizza, as it helps to obtain the typical aromas and colors of quality bakery products, as well as improving leavening and digestibility.
Ingesting a pizza that is not maturated properly cause issue to the digestive system and the saltiness sensation.
Is my dough kneaded enough?+
To understand if the dough is kneaded enough you have to check the following three things:
Check that the mass is completely detached from the mixer bowl
Stop the machine for a moment and pull one edge of the dough: if it makes a veil, then here we are! Otherwise you will have to knead a little more
Pour the dough on the pastry board: if it comes off the bowl without effort and stretches with its weight forming the veil, then it is correctly strung
What yeast to us for pizza?+
There are three types of yeast:
The mother yeast is nothing more than the fruit of the fermentation of the dough (flour and water) that grows thanks to living organisms of microscopic size.
Brewer's yeast, on the other hand, is the fruit of fungi, which are also microscopic. In this case we speak only of a micro-organism.
How to stretch a round pizza?+
1) The important thing to know to find out how to roll out the round pizza is that the dough must be handled with your fingers and not with a rolling pin so as not to lose the leavening bubbles Flour the work surface well and place the dough, also flour the top so as to spread it out without your fingers sticking together.
2) With your fingertips, spread the pizza from the center outwards: in this way you will move the bubbles towards the cornice making it even lighter just like Neapolitan pizzas.
3) Raise it and place it on your hands then spread the center with your fisted hands or with the knuckles of your fingers, make rotational movements in the central part.
The block will be in the shape of a thinned disc with a thicker cornice. how to roll out the pizza The leavening bubbles are very evident especially in the external disk as you can see in the photo and in cooking they will be beautiful.
How long should pizza dough rise?+
In general, the pizza dough needs at least 60-90 minutes to rise, although it would be good to let it rest for at least 2-3 hours to get good results. Also remember that the way the dough is worked affects the leavening.
Why is my pizza doughy?+
The 4 main issues that cause a doughy pizza are:
- Underproofed dough
- Overproofed dough
- Too low heat during cooking
- Pizza not stretched out thin enough
How to Keep Cheese From Burning on Pizza?+
One common mistake that people do when making pizza at home is using low-fat cheese.
While it may seem like a healthy choice, low-fat cheeses don't melt as well as full-fat cheeses, and they tend to burn much faster.
Olive oil is a great solution! It prevents the soggy crust by creating a thin layer of oil on the outer crust. This layer prevents excess moisture from penetrating the dough.
Olive oil is also rich in health benefits. You can apply a few drops to the dough before baking it.
What makes dough rise faster?+
There are two conditions that make the dough rise fast, yeast and warm temperature. More yeast you add faster will rise the dough. Also, if your house is humid, your dough will rise faster.
How do you know if you Overworked dough?+
The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.
How do you know if the dough is ready+
To understand if the dough of a pizza has risen correctly, just exert a slight pressure on its surface with a finger: if it will tend to keep the impression without closing immediately afterwards, then it means that the procedure has been carried out correctly! Ready for cooking?
Long bulk proof (fermentation) vs using a preferment.+
Preferments are used to add more flavour to bread, to make the crust crispier, and the crumb more substantial. They also help with keeping quality as the slight acidity prevents the bread from going off too soon
Which flours are you using in your Biga?+
The ideal is to use a strong flour with a W 300-340 or with high protein.
How to freeze a ready made pizzas?+
Bake the pizza, then let it to cool down. Then wrap it in plastic wrap and freeze it.
What's the best type of Mozzarella to use on a Napolitana margharita pizza?+
Definitely fresh mozzarella because unlike hard mozzarella it does not burn at high temperatures
What is the easiest best recipe for pizza dough?+
Check this Recipe
What's the size dough ball to make a 14-16 inch Neapolitan pizza?+
Most recommend 250g for 12”, 330g for 16” Neapolitan pies.
