Author Topic: Why does my deep dish crust come out too hard?  (Read 608 times)

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Offline garyd

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Why does my deep dish crust come out too hard?
« on: January 07, 2014, 05:17:54 PM »
No matter which recipe I use, my crust always comes out too hard. What causes this?


Offline vcb

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Re: Why does my deep dish crust come out too hard?
« Reply #1 on: January 07, 2014, 05:30:34 PM »
Let's start with these questions:

Is your yeast dead?
Are you overbaking your pizza?
Is your oven too hot?
Did you let your dough rise long enough?
Did you use enough dough?
Is there enough hydration in your dough?
Did you overknead it?
Did you use too much oil?
Did you use high gluten or bread flour instead of all-purpose?

Any of the above could be the cause, or...

There could be another thing you're doing that we'd need to investigate:

Could you give more details about your last attempt?
What are your expectations for the crust (thick/thin/flaky/crispy/doughy,puffy,springy/chewy?),
what size pan (and type) you bake with,
what was the last recipe you tried?
what ingredients did you use and how much?
what methods did you use for mixing/kneading dough, rising, baking, etc?
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline garyd

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  • Posts: 113
  • Location: Wheat Ridge
Re: Why does my deep dish crust come out too hard?
« Reply #2 on: January 07, 2014, 07:28:13 PM »
Let's start with these questions:

Is your yeast dead?
Are you overbaking your pizza?
Is your oven too hot?
Did you let your dough rise long enough?
Did you use enough dough?
Is there enough hydration in your dough?
Did you overknead it?
Did you use too much oil?
Did you use high gluten or bread flour instead of all-purpose?

Any of the above could be the cause, or...

There could be another thing you're doing that we'd need to investigate:

Could you give more details about your last attempt?
What are your expectations for the crust (thick/thin/flaky/crispy/doughy,puffy,springy/chewy?),
what size pan (and type) you bake with,
what was the last recipe you tried?
what ingredients did you use and how much?
what methods did you use for mixing/kneading dough, rising, baking, etc?

I know my yeast isn't dead because it rises just fine. I bake at 450 for 20 to 30 minutes. I've followed many different recipes including yours, DKM's etc. I tend to use King Arthur all purpose and sometimes some semolina depending on the recipe (I never use cornmeal). I mix by hand. I mix the dough till it comes together with a wooded spoon (apron 1 to 2 minutes and then knead by hand for 30 sec. I've let it rise anywhere from 6 hours to overnight and day in the fridge with a 2 hour come to room temp rest. I tend to make 9 in pizzas.

I'm in Denver Colorado so I've wondered if it was the altitude because even when I make bread, it comes out heavy and hard. Even Jim Lahey's no knead recipe followed to the letter comes out like this.
« Last Edit: January 07, 2014, 07:30:04 PM by garyd »

Offline vcb

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  • Location: Chicago
    • Real Deep Dish
Re: Why does my deep dish crust come out too hard?
« Reply #3 on: January 07, 2014, 07:41:22 PM »
I know my yeast isn't dead because it rises just fine. I bake at 450 for 20 to 30 minutes. I've followed many different recipes including yours, DKM's etc. I tend to use King Arthur all purpose and sometimes some semolina depending on the recipe (I never use cornmeal). I mix by hand. I mix the dough till it comes together with a wooded spoon (apron 1 to 2 minutes and then knead by hand for 30 sec. I've let it rise anywhere from 6 hours to overnight and day in the fridge with a 2 hour come to room temp rest. I tend to make 9 in pizzas.

I'm in Denver Colorado so I've wondered if it was the altitude because even when I make bread, it comes out heavy and hard. Even Jim Lahey's no knead recipe followed to the letter comes out like this.

BINGO!
High Altitude!
  :chef:

King Arthur flour has some suggestions for making adjustments to baking in high altitudes.
https://www.kingarthurflour.com/recipe/high-altitude-baking.html

Try less sugar (or none), more water, a bit more flour, rise for 1-2 hours max, bake at a slightly higher temp & slightly less baking time.

A 9 inch round deep dish will bake pretty quickly.
Go with 460 to 475 degrees for 20 minutes
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline garyd

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  • Posts: 113
  • Location: Wheat Ridge
Re: Why does my deep dish crust come out too hard?
« Reply #4 on: January 09, 2014, 04:07:39 PM »
BINGO!
High Altitude!
  :chef:

King Arthur flour has some suggestions for making adjustments to baking in high altitudes.
https://www.kingarthurflour.com/recipe/high-altitude-baking.html

Try less sugar (or none), more water, a bit more flour, rise for 1-2 hours max, bake at a slightly higher temp & slightly less baking time.

A 9 inch round deep dish will bake pretty quickly.
Go with 460 to 475 degrees for 20 minutes

That seems to have been it! Baked a pie with the high atmosphere instructions and the crust was considerably less hard. Thanks!