Author Topic: Dense crust... I don't want dense crust...  (Read 1153 times)

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Offline Liquify

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Dense crust... I don't want dense crust...
« on: June 19, 2012, 05:01:04 PM »
My crust for the pizzas I make is always very dense.

I use Active Dry Yeast and always let the dough rise.

I am just wondering why my doughs are always so dense rather than having a nice "fluffy-ness" to them that isn't so dense.
Sweet Lou's Pizza

^^That's the dream...^^


scott123

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Re: Dense crust... I don't want dense crust...
« Reply #1 on: June 19, 2012, 05:51:35 PM »
Bake time?

Offline SinoChef

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Re: Dense crust... I don't want dense crust...
« Reply #2 on: June 19, 2012, 06:20:02 PM »

Oven?

Sugar?

Yeast?

Offline Riprazor

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Re: Dense crust... I don't want dense crust...
« Reply #3 on: June 20, 2012, 10:43:50 AM »
Are you rolling or stretching?  Rolling = bad and tough/dense, Stretching = good and tender.

Offline Liquify

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Re: Dense crust... I don't want dense crust...
« Reply #4 on: June 22, 2012, 02:50:40 AM »
It seems like there is more to dense than I thought.

I usually roll the dough out of the dough ball and then hand stretch. I'm guessing I should hand stretch it out of the dough ball.

Also... I do use sugar and I use ADY
Sweet Lou's Pizza

^^That's the dream...^^

Offline norma427

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Re: Dense crust... I don't want dense crust...
« Reply #5 on: June 22, 2012, 08:17:23 AM »
Liquify,

What level of hydration do you use for your dough? 

Norma
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Offline The Dough Doctor

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Re: Dense crust... I don't want dense crust...
« Reply #6 on: June 22, 2012, 11:35:49 AM »
I'm with Norma on this one. The temptation is to use low absorption since the dough handles so well with lower absorption, it is the higher dough absorption that softens the dough allowing it to more easily, and fully expand (oven spring) during those first few seconds in the oven.
Tom Lehmann/The Dough Doctor

scott123

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Re: Dense crust... I don't want dense crust...
« Reply #7 on: June 22, 2012, 12:12:33 PM »
How long are you baking the pizza for?