"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 02-06-2013, 11:20 AM   #1
Join Date: Feb 2008
Location: Florida
Posts: 77
tough pizza crust

I have made pizza from scratch twice. Pretty good, but my crusts were a bit tough. Different recipes for both. I notice store bought doughs have "dough conditioners" whatever those are. My first crust was made with all "00" flour, my second crust part 00 and part all-purpose. First crust was kneaded in Kitchen Aide, second was kneaded for 13 minutes by me. First crust was made later that day. Second crust sat in fridge for 3 days. Any suggestions on how to get a more tender crust?


julesthegolfer is offline   Reply With Quote
Old 02-06-2013, 12:04 PM   #2
Head Chef
GLC's Avatar
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Without knowing specifics, here are some possibilities. It may be over-kneaded, too much gluten development. Remember that gluten development will continue during rests and rises.

Under-hydration is a possibility. If it comes out of kneading as a tight ball, with no stickiness at all, it may be dry.

My own quick pizza dough is made in a food processor, an approximate amount of flour and watching the spinning dough ball to judge the amount or water, without long kneading, and it comes out of the processor quite sticky. It settles down while rising but tends to stay light and somewhat puffy while being formed.

The problem will not be the lack of dough conditioners.

Dough conditioners may contain some combination of:

Vital wheat gluten
Ascorbic acid
Powdered milk

... especially the first three. But conditioner is a nicety and lack of it doesn't cause a serious problem.

"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-06-2013, 05:21 PM   #3
Sous Chef
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
I thought maybe the dough was a little dry. But I'm no expert on pizza dough.
Oldvine is offline   Reply With Quote
Old 02-06-2013, 06:44 PM   #4
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 8,880
Tough dough is usually over kneaded
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote

crust, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:12 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.