Pairs well with Pizza Dough Fix for Overproofed, Sticky, or Hard Dough
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Pizza Dough Fix for Overproofed, Sticky, or Hard Dough
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A comprehensive guide to fixing common pizza dough problems, including adjustments for overproofed, too sticky, or too hard dough, ensuring a perfect base for your pizza.
00:15:00 total
Serves 8
medium
Grain / Bread Course
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Ingredients
- flour - 1,200 g (additional to adjust dough hydration)
- water - 1 L (to adjust dough consistency)
- salt - 35 g (to strengthen gluten structure)
- dry yeast or fresh yeast - 10 g (if the dough is old and the gluten structure is broken, optional)
Instructions
- Adjusting Sticky Dough: Add the necessary amount of flour to the mixer to adjust the hydration level of the dough to the desired consistency.
- Integrating Ingredients: Mix at speed number one until the flour is fully integrated into the old dough before adding water.
- Adding Water: Gradually add water to the dough mixture, ensuring it is absorbed completely.
- For Hard Dough: Add the remaining or extra water to adjust the dough's consistency.
- For Old Dough: In the added water, mix in 10g of dry or fresh yeast and increase salt by 2% to revive the dough.
- Final Dough Preparation: After mixing, test the dough's gluten structure for strength and non-stickiness. Form the dough into a ball, apply a light coat of olive oil, and let it rest for 10-15 minutes before shaping into balls.
- Resting the Dough Balls: Place the dough balls in a box and let them rest for about 4 hours at room temperature.
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