![The Pizza Therapy Forum and Pasta Therapy Forum Forum Index](templates/subSilver/images/logo_phpBB.gif) |
The Pizza Therapy Forum and Pasta Therapy Forum Pizza and Pasta Tales, Tips and Talk
|
Go to pizzatherapy.com
Explore pastatherapy.com Discover the Legends of Pizza
View previous topic :: View next topic |
Author |
Message |
pizza Site Admin
![](images/avatars/902669656473fcf93382b5.jpg)
Joined: 19 Jun 2006 Posts: 701 Location: Honolulu, Hawaii, USA
|
Posted: Wed Mar 23, 2011 7:36 pm Post subject: Pizza Dough Comes Out to Dry... |
|
|
Carlos Garcia wrote:
Hello Albert Grande, just wanted to say first off, thanks for making that cool video, it taught me a lot of things about making pizza dough.
I also use your technique for saving left over dough.
anyway, I am having trouble with my pizza dough.
It keeps coming out too dry..
the ingredients i use are:
* 1 tablespoon active dry yeast,
or 1 oz (25 g) brewer’s yeast
* 1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 g) flour
* 1 tablespoon extra virgin olive oil
* pinch of salt
* pinch of sugar
I first add all my ingredients to a bowl, mix (while dry)
then i add the water and mix again.
then i let it sit for a while, kneading comes next,
i add my toppings and BOOM! into the oven it goes..
still comes out too dry...
any suggestions?
also, any recipes for making a sweet, flavorful crust?
thanks in advance
Carlos _________________ "Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog |
|
Back to top |
|
![](templates/subSilver/images/spacer.gif) |
pizza Site Admin
![](images/avatars/902669656473fcf93382b5.jpg)
Joined: 19 Jun 2006 Posts: 701 Location: Honolulu, Hawaii, USA
|
Posted: Wed Mar 23, 2011 7:55 pm Post subject: Dry Pizza |
|
|
Hi Carlos.
The recipe you are using sounds like a good one.
Of course feel free to use my pizza dough recipe. You can get a copy here:
http://pizzatherapy.com/dough.htm
Feel free to try my dough recipe and see if there is a difference...
I suggest you make the dough the day before and let it proof overnigh in the fridge.
Also: what temperature are you cooking your pizza?
(The hotter the better)
And the pizza should cook fairly quickly...
I hope this helps. _________________ "Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog |
|
Back to top |
|
![](templates/subSilver/images/spacer.gif) |
CJ
![](images/avatars/16331445094d763ee792232.jpg)
Joined: 28 Jul 2006 Posts: 21 Location: Ronda, North Carolina
|
Posted: Mon Mar 28, 2011 6:35 pm Post subject: |
|
|
When you proof the dough are you oiling it and covering it with a damp cloth?
Also how long after you roll it into dough balls are you waiting before you use it. _________________ Southern Yankee |
|
Back to top |
|
![](templates/subSilver/images/spacer.gif) |
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
|
Powered by phpBB © 2001, 2005 phpBB Group
|