Author Topic: My stone-cooked pizza dough hardens too much  (Read 884 times)

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Offline Charg

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My stone-cooked pizza dough hardens too much
« on: October 01, 2013, 11:53:11 AM »
Hi there,

When I cook pizza on my pizza stone (at 500, electric oven, either middle or bottom rack) the dough/crust hardens too much. Say, if I pinch a corner of the pizza and lift it, the whole base will raise, as opposed to that corner, if it were softer. I cook it for 13 minutes.

I use the same dough recipe when I cook in my cast iron, same cooking details, and it ends up very soft, which I like a lot more.
edit (when I cook in my iron cast, I layer the dough with oil again, so my uneducated conclusion would be this post would be it's oil-related)

My current dough recipe is
200g flour (all purpose, will look into getting bread flour soon)
130g water, 65% hydration
1.5g yeast, 0.75%, estimated, since my food scale only measures in 2g increments
8g oil, 4%
4g salt, 2%

I mix it all in a kitchen aid mixer for 5 minutes, at varying speeds, between 1 and 4. Then I let it sit for 5 minutes, then put a thin layer of oil and put it in a sealed container in the fridge over night. Let it rise a few hours the next day before using.
« Last Edit: October 01, 2013, 11:57:54 AM by Charg »


Offline JD

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Re: My stone-cooked pizza dough hardens too much
« Reply #1 on: October 01, 2013, 01:07:38 PM »
13 Minutes is your problem.

Put your stone 6" from your broiler, crank the oven up as hot as it will go, turn your broiler a few minutes after you launch your pizza, and aim for 7 minutes or less.



Josh

Offline Charg

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Re: My stone-cooked pizza dough hardens too much
« Reply #2 on: October 01, 2013, 06:57:50 PM »
Thanks for your reply, I will give this a shot  :)

Offline Charg

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Re: My stone-cooked pizza dough hardens too much
« Reply #3 on: October 03, 2013, 10:04:53 PM »
Could you or somebody provide me with some theory as to why it only hardens on my stone, but it's very soft in my iron cast, cooking at the same temperature? Does the layer of oil protect it so to speak?