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Author Topic: Dough is nothing crunchy - simple question  (Read 607 times)

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Offline sanpedros

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Dough is nothing crunchy - simple question
« on: January 13, 2022, 04:10:25 PM »
Hi Guys !
So,my name is Peter,i've got my own Pizza place in Germany ( i started it a year ago,so i'm a newbie)  , and i wanted to ask You a question,cause i'm really concerned about my dough last weeks and the number of customers at my place.
So,the problem is, that my dough is nothing crunchy on the bottom,and it is too soft inside. Im baking pizza on black pizza trays like this (https://www.gastro-gigant.de/media/image/d4/4d/8c/ID_2422_orig_600x600.jpg),and to make the dough i'm using :
4600 ml/ 155,54 oz water
something about 100 ml /3,38 oz of olive oil
1 L / 33,81 oz milk
11 kg / 24.25 Pounds flour
400 g / 0.88 lbs salt
200 g / 0.44 lbs sugar
32 g / 0.07 fresh yeast
then i'm cutting the dough into balls,let them sit for about an hour, then i roll the balls directly onto pizza trays( before i roll them up, i wrap them in semolina ) ,i let it refrigerate for 1 day in about 5 °C = 41 °F,and i bake it the next day in the oven at 380 °C = 716 °F .
And to be honest,my dough ist really soft inside,like bread. It cant hold the toppings well, and it isn't really enjoyable to work with...
I would like to still work with the black trays,because i find them good to prepare,and fast to work with.
Can anybody help me with it,and maybe share some good tips,that i can try?
Best greetings from Germany
Peter
« Last Edit: January 13, 2022, 05:04:19 PM by Pete-zza »

Online Pizza_Not_War

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Re: Dough is nothing crunchy - simple question
« Reply #1 on: January 13, 2022, 05:15:09 PM »
Newbie section is not the best place to ask questions.

Milk and oil in dough seem to be counterproductive unless you want soft crust.

Offline sanpedros

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Re: Dough is nothing crunchy - simple question
« Reply #2 on: January 14, 2022, 09:42:06 AM »
Thanks for quick answer ! Could You maybe help me a little bit to navigate on the forum, and tell me,where should i put this type of question ?
I will definitely try today to make a dough without milk,maybe it will help somehow.

Offline 9slicePie

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Re: Dough is nothing crunchy - simple question
« Reply #3 on: January 14, 2022, 10:07:32 AM »
Newbie section is not the best place to ask questions.

uhh,, actually, it's the best place to ask questions.
« Last Edit: January 14, 2022, 11:01:31 AM by 9slicePie »

Online Pizza_Not_War

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Re: Dough is nothing crunchy - simple question
« Reply #4 on: January 14, 2022, 10:33:23 AM »
Thanks for quick answer ! Could You maybe help me a little bit to navigate on the forum, and tell me,where should i put this type of question ?
I will definitely try today to make a dough without milk,maybe it will help somehow.
https://www.pizzamaking.com/forum/index.php?board=65.0

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Offline wotavidone

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Re: Dough is nothing crunchy - simple question
« Reply #5 on: January 15, 2022, 02:24:05 AM »
Peter, I've never worked in a pizza shop, and I don't do a lot of pizzas on trays. Well, none really.
So, I'll forgive you if you ignore everything I write. :-D

But.........
You've got 4600 mL or 4600g of water.
1000mL of milk, which will still give you around 1000g water
100mL of oil.
Say in total 5700 g of liquid, give or take.
Then you are adding that to 11,000g of flour.
Hydration, if you include the oil, is 51.8%.
If you don't include the oil in the calculation, it's 50.9%
That is, to me, a quite dry dough. So far, I have not yet met a flour that isn't happier at 60%. Most of the flours I have had anything to do with would hardly form a decent doughball at 51% hydration.
Then, you are adding 400g salt for 11,000g flour. That's 3.6% salt, which to my way of thinking is quite a bit.

You don't say what sort of style you are attempting, how big the doughballs, how far you stretch them, how long you cook for, etc., but I don't think you are giving your yeast much of a chance to do its thing. 400g of salt in 5600 water is going to be a bit dehydrating to the yeast cells, I reckon. It makes the liquid component of your dough twice as salty as a standard sea water.

Also, 0.29% fresh yeast is rather low, I think. Someone who uses fresh yeast will contribute, I'm sure.
Consider a more conventional dough with say at least 60% hydration,  2.5% salt, yeast as suits you for the time you wish to ferment the dough.

« Last Edit: January 15, 2022, 02:39:48 AM by wotavidone »
Mick

Offline amolapizza

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Re: Dough is nothing crunchy - simple question
« Reply #6 on: January 17, 2022, 07:08:52 PM »
I agree with all the previous advice.

It's however difficult without some more descriptions of how you make the pizza, doughball weight, and what style of pizza you are going for.  Photos of the process and the finished pizza would also greatly help.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Yael

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Re: Dough is nothing crunchy - simple question
« Reply #7 on: January 18, 2022, 01:28:49 AM »
Hi Peter,

If I may, let's start with converting your recipe into a formula, which will bring more regularity.

That would be:
Flour 100%
Water 41.82%
Milk 9.1%
total hydration 50.92% only
Salt 3.64%
Sugar 1.82%
CY 0.291%
Olive oil 0.83% (1000ml = around 920g)

Well, as Mick said above...

I would start from scratch with this following formula:
Flour 100%
Water 60% (+/-2%)
Milk POWDER 2~3%
CY 0.3~0.5%
Sugar 1.8~2%
Salt 2~2.5%
EVOO 2~3%

Then CF on the pan 24H as you're doing, and 3~4H before baking take it out from the fridge and let it ferment at RT (thickness should double), or in a proofer if you have one; then bake as usual. Let us know if you try.
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