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Okay. I’m lost. And frustrated. Latest this has been happening every time I make pizza. This was never an issue before, and my kneading is typically done the same way as always. Whether I do it by hand or use a kitchen aid mixer, I used to not have this problem before.The yeast was not dead. (Active dry yeast)
You suggest I use cold water, but not if I’m using active dry yeast. (That’s what I use as fresh yeast is just too hard for me to get consistently).
Trigpizza,I agree with Bill (Jersey Pie Boy) on the way that you used ice cold water with the ADY. Doing that most likely caused glutathione to be released from the ADY. The late Tom Lehmann discussed what happens in such as case, as well as the proper way to pre-hydrate ADY, in these posts:Reply 11 at https://www.pizzamaking.com/forum/index.php?topic=39239.msg392751#msg392751Reply 7 at https://www.pizzamaking.com/forum/index.php?topic=61055.msg610280;topicseen#msg610280With respect to the salt, it need not be added toward the end of the mixing process. In Italy, that is sometimes done when the flour is initially a strong flour, and since salt will strengthen the dough during mixing and kneading, the Neapolitan pizza makers add the salt toward the end of the mixing and kneading steps. You indicated that you used the "dallaGiovanna pizzeria" flour. Is this the flour you used?:https://www.youdreamitaly.com/en/Flour-FAR-Pizza-BLUE-Type-00-Kg-25-Molino-Dallagiovanna.xhtml?id=2114Irrespective of the actual flour used, you can simply add the salt to the water and stir to dissolve. It can also be added to the flour. I should also add that there is also no need to knead the dough to the point of passing the window pane test. Here is how Tom handled this matter:Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=61817.msg615652;topicseen#msg615652 Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=59277.msg594663#msg594663I will leave to you to decide on what steps to take when you make your next batch of dough. Peter
So if i understood correct, it is better to immediately make balls after kneading the dough?
Wario,Not necessarily. One can go either way, and that applies to both professional and home settings. Peter