Pizza Dough rises over pan

[z3r01]

so i went ahead and used the calculator on the website to make 2  17inch dough balls. i put them in the fridge over night and this happens

now , i dont know wether its the fact that my scale isnt measuring grams properly or not but idk?

im using a pizza yeast that came in a packet but im not using more then needed, im using the amount shown on the calculator. should i just use regular yeast?

[norma427]

z3r01,

What is the name of the pizza yeast you used?

Norma

[z3r01]

fleishmanns pizza crust yeast

http://www.pizzacrustyeast.com/index.html

[norma427]

fleishmanns pizza crust yeast

http://www.pizzacrustyeast.com/index.html

z3r01,

I don’t recall what all is in the pizza crust yeast, but think it is a yeast that rises dough faster then IDY (which is instant dry yeast).  Can you post the whole formulation you used.

Norma

[z3r01]

this is the screen shot

[Giggliato]

It happens sometimes. What was the temperature of your dough when you put it in the fridge? Did you use warm water? The yeast were hungry is all.

[norma427]

this is the screen shot

If you are interested you can see what Peter posted about Fleischmann’s pizza crust yeast at Reply 295 http://www.pizzamaking.com/forum/index.php/topic,11044.msg102395.html#msg102395  It is a yeast for short time doughs.

That is probably why you dough rose so fast.

Norma

[z3r01]

well the dough was warm and i placed it in the fridge uncovered for 30 minutes to cool the dough, then i covered them and stacked. ,

thanks for the reply guys, i will look into the link now norma

[buceriasdon]

You need to up your salt. .5% is very low in comparision to your sugar. At least equal your sugar content if not more.
Don

[z3r01]

ok i will try that as well with the salt. im making a pie now

one more question, whats the best temperature to bake a pizza? my oven max's at 550. im making a pie now and see how that turns out

[buceriasdon]

Unless you're baking a deep dish or cracker I'd use the highest setting my oven has. You didn't mention what, if any, kind of pizza stone you have.
Don

[z3r01]

also , lately my center has always stayed uncooked or watery...dunno why..this one came out ok but the center was thin and watery

[Pete-zza]

z3r01,

Even though I have not tried the Fleischmann's pizza crust yeast, I would be surprised if it was responsible for the results that you achieved (with the overflowing dough). The amount of yeast in your recipe is small (1.39 grams), perhaps too small for your digital scale to weigh out accurately. Next time, I suggest that you use the volume measurement (about 1/2 teaspoon) for the yeast instead, or else use a special digital scale that is capable of accurately measuring out small amounts of lightweight materials.

I also agree with Don (buceriasdon) that your salt level is too low. Salt regulates the fermentation process by its effect on the yeast. If there is too little salt, the dough will ferment faster than normal. Unless you are on a salt- or sodium-restricted diet, you might want to use about 1.75% salt. To read about the effects of salt in a dough, see the King Arthur article on salt at http://www.kingarthurflour.com/professional/salt.html.

If the above suggestions do not improve your results, feel free to come back for further discussion of your results.

Peter




 

[z3r01]

z3r01,

Even though I have not tried the Fleischmann's pizza crust yeast, I would be surprised if it was responsible for the results that you achieved (with the overflowing dough). The amount of yeast in your recipe is small (1.39 grams), perhaps too small for your digital scale to weigh out accurately. Next time, I suggest that you use the volume measurement (about 1/2 teaspoon) for the yeast instead, or else use a special digital scale that is capable of accurately measuring out small amounts of lightweight materials.

I also agree with Don (buceriasdon) that your salt level is too low. Salt regulates the fermentation process by its effect on the yeast. If there is too little salt, the dough will ferment faster than normal. Unless you are on a salt- or sodium-restricted diet, you might want to use about 1.75% salt. To read about the effects of salt in a dough, see the King Arthur article on salt at http://www.kingarthurflour.com/professional/salt.html.

If the above suggestions do not improve your results, feel free to come back for further discussion of your results.

Peter



 

i ordered two scales: Myweigh KD 8000 and a smaller scale that measures in accuracy to .01g so that i can get the measurements right