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Author Topic: dough ripping  (Read 292 times)

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Offline davee1127

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dough ripping
« on: June 06, 2022, 05:12:32 PM »
Hello,
I sure this topic has been posted but can't find it...just wondering what some of the common causes of dough being very fragile and ripping?  I have tried using 100% 00 flour recipes, 95% OO and 5 % bread flour recipes but I constantly have dough so soft it rips quite easily.  I like my crust thin so want a dough thats strong enough to hold up in the pizza oven and not rip when stretching.  I also wondering what common cause of dough that keeps shrinking on my when stretching out?

thanks

Online Pizza_Not_War

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Re: dough ripping
« Reply #1 on: June 06, 2022, 05:50:21 PM »
Post your recipe and process. Under development of gluten, improper hydration, fermentation under or over are some issues.

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