Pizza Making Forum

Reference, Questions and Help => Dough Clinic => Topic started by: BradleyJ on June 08, 2021, 01:51:23 PM

Title: Thin and tearing dough ?
Post by: BradleyJ on June 08, 2021, 01:51:23 PM
Thank You in advance for any helpful suggestions.
I am using KASL flour @ 63% hydration. I dissolve yeast in water, add flour, mix for 3 minutes on low "stand mixer", then add salt, mix for a minute or so then add oil, mix for 3 minutes. let bulk ferment at room temp for hour. Ball 280 gram balls. Put in individual bowls cover airtight and refrigerate for 48 hours.  I remove from fridge and let them come to room temp, I start to open balls and unfortunately they become thinned out very fast and tear. Please tell me what I am doing wrong.
I've watched tons of videos and they are able to work the balls thinned round with no tearing.
Title: Re: Thin and tearing dough ?
Post by: Peter B on June 08, 2021, 02:17:17 PM
Can you post your entire formulation in baker's %?  I suspect you overfermented, which will cause this to happen.  However, your experience level may dictate trying a lower hydration dough which are easier to open.  Opening doughs takes some practice to where you can start to feel thick and thin spots better.

Those are my two guesses, based on limited info.

The Broz