Holey pizza crust batman!
- free sample addict aka Tracy L Aug 30, 2009 10:08 PM
i just got a pizza stone. I love it but in my recent move/divorce I misplaced a recipe for thin crust pizza. It has been almost two years since I have made pizza dough and my technique is way off. I did some experimenting. First I used Nick Malgieri's Neopolitan Pizza dough recipe and then I tried Bittman's pizza dough recipe. In the past I stretched the dough with no problems but when I stretched the dough last night I had holes and tough pizza bones (edges). i am frustrated because now I can cook a pizza without burning it but now have a new problem! I am making personal size pizzas. Thanks.
I found that using weights as opposed to measures really helped when making pizza. Also, you need to be aware of the ambient humidity when making pizza dough. When very humid, use less water, when dry, use a little more. It takes practice but you will "know" the way dough should feel with trial and error. My recipe is: 500gms flour, 10 gms salt, 3 gms yeast and @ 325 ml of water.
For pretty much any bread, weighing the ingredients is the way to go. Much more consistent results.
We'll make pizza for two, and either cook up more than we need and freeze a couple for lunches later in the week (re-heat in the production office toaster oven) or keep the dough in the fridge for the next weekend - let it develop a huge amount of flavour.
I absolutely adore this crust recipe from King Arthur Flour: http://www.kingarthurflour.com/recipe...
In addition to doing the recipe right, I have abused it in so many ways and it always comes out great. The recipe looks complicated but it's not, just very detailed. I now make double and triple batches when I make it so I can freeze balls of dough to have handy later. My husband and I feel that no pizza joint here, mom& pop, chain, or other, has as flavorful a crust as the one this recipe produces. We haven't bought pizza out in ages!
If you had holes, is it possible your dough hadn't started to form long enough gluten strands? That would probably explain the hard edges, as well - as when you baked the crust, it would start to rise, then 'break" and fall due to the short strands, right.
My money's on rising time. And yes, for sure, humidity is *crucial* in any dough-making - you just have to make enough to get a feel for when the dough is ready to be worked, I guess.