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Author Topic: New York Pizza fail, did I over-knead?  (Read 269 times)

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Offline Samson

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New York Pizza fail, did I over-knead?
« on: November 26, 2021, 10:29:19 AM »
I'm curious if anyone has experienced this before.

I made a 60% hydration, 2 day cold ferment NY pizza dough last week that came out great. Crispy and the crust had great texture. I tried to replicate it and made two significant changes. I let it proof at room temperature for 6 hours instead of the fridge, and I had a ton of trouble kneading it with the stand mixer so I had to spend more time overall kneading.

The pizza came out poor, it was soft heavy but the biggest difference was the texture of the rim. It had no texture really, it was almost rubber like, very smooth.

I'm going to try and replicate it again and only change one variable at a time but does anyone know what causes the rubbery like texture? Is that from over-kneading the dough in the mixer? Has anyone had this issue in the past?

Offline scott r

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Re: New York Pizza fail, did I over-knead?
« Reply #1 on: November 26, 2021, 02:46:50 PM »
it could be that, or it could also be other things too.   Something else to look out for is under proofing.  good luck.

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