Author Topic: dough mixing consistency  (Read 990 times)

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Offline jmargush

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  • Location: Goshen, IN
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dough mixing consistency
« on: June 15, 2013, 10:20:50 PM »
I am using a heavy duty Kitchen aid mixer with the dough hook to mix my pizza dough. 

When I go to ball my dough it doesn't have a smooth satiny appearance.  Instead it looks like the dough is tearing on the outer skin.

Is there something that causes this?  How to I go about getting a smooth consistent dough?  I use Tony Gemignani's recipe.

this inconsistent dough also makes stretching the dough hard to get a even stretched pizza.